I’m 60 years old, and I only recently tried making these little egg muffins—and I honestly wish I had discovered them sooner! They’re incredibly easy to prepare, packed with flavor, and require just 4 simple ingredients.
They’re perfect for breakfast, brunch, a quick snack, or even a light lunch. Best of all, you can prepare a batch ahead of time and enjoy them throughout the week.
Ingredients
- 6 large eggs
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- ½ cup cooked and crumbled bacon
- Salt and black pepper, to taste
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 6- or 12-cup muffin tin with cooking spray or butter. This will make the egg muffins much easier to remove after baking.
Step 2: Prepare the Filling
Chop the green onions into small pieces.
If you’re using bacon, cook it until crisp, drain it well, and crumble it into small pieces.
Set aside a little cheese and green onion for topping if desired.
Step 3: Whisk the Eggs
Crack the eggs into a large bowl.
Whisk until the yolks and whites are completely combined.
Season lightly with salt and black pepper.
Step 4: Add the Ingredients
Add the shredded cheddar cheese, chopped green onions, and crumbled bacon to the eggs.
Stir gently until everything is evenly distributed.
Step 5: Fill the Muffin Tin
Pour the mixture into the prepared muffin cups.
Fill each cup about ¾ full, leaving a little room for the eggs to puff up as they bake.
Sprinkle a little extra cheese on top if you like.
Step 6: Bake
Place the muffin tin in the preheated oven.
Bake for approximately 18–22 minutes, or until the egg muffins are puffed, golden around the edges, and completely set in the center.
A toothpick inserted into the center should come out clean.
Step 7: Cool Slightly
Remove the muffin tin from the oven and allow the egg muffins to cool for about 5 minutes.
Run a small knife or spatula around the edges if necessary, then gently lift them from the tin.
Step 8: Serve
Serve the egg muffins warm.
The combination of fluffy eggs, melted cheddar, savory bacon, and fresh green onions makes every bite flavorful and satisfying.
Easy Variations
Once you’ve tried the basic recipe, you can change it up with ingredients you already have:
- Spinach & cheese: Replace the green onions with chopped spinach.
- Ham & cheddar: Use diced cooked ham instead of bacon.
- Mushroom & cheese: Add sautéed mushrooms.
- Bell pepper: Add finely diced red or green pepper.
- Spicy version: Add a pinch of chili flakes or diced jalapeño.
Make-Ahead Tip
These egg muffins are excellent for meal prep. Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Reheat individual muffins in the microwave until warmed through.
Four simple ingredients, one muffin tin, and a few minutes of preparation—that’s the kind of recipe I wish I’d tried years ago!
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