Quick Baked Egg Cheese Bacon Muffins

This recipe makes quick egg cheese and bacon muffins that are baked in a muffin tin. If you love omelettes or eggs then you will certainly love this super easy recipe.

This baked egg muffins recipe includes cheese, bacon, onions and red bell peppers which all go well together. The muffins are so easy to prepare and they bake in under 15 minutes.

They are perfect for breakfast or you can make them for a quick snack. You can serve them alone but I love to eat them with some sliced avocados or some toast which I find very filling.

These baked egg muffins are low in carbs with only 0.5 g carbs per muffin and also low in calories so you can definitely watch your waistline with these delicious breakfast treats.

These muffins are adaptable and you can add or replace the ingredients as you choose. You can add other ingredients including fried mushrooms, spinach, ham, cooked pancetta, cooked broccoli, cooked chopped sausages or yellow bell peppers. You can also use other cheeses such as feta or mozzarella.

Ingredients for Baked Egg Cheese Bacon Muffins

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Oil - use any oil for cooking.
• Bacon - I use unsmoked streaky bacon.
• Onion - I use a red onion but you can also use a brown onion or even spring onions.
• Bell pepper - I use a red bell pepper.
• Eggs - I use free range or organic eggs.
• Soured cream - use fresh soured cream.
• Seasonings - salt and black pepper.
• Cheese - I use cheddar cheese but you can use your favourite melting cheese.

How to Make Baked Egg Cheese Bacon Muffins

1. Preheat the oven to gas mark 6/400^oF/200^oC/180^oC fan then grease a 6-count muffin tin and set aside.

2. Place a frying pan on a medium heat and add the oil. Once the oil heats, add in the chopped bacon. Cook for around 3 minutes ensuring you regularly stir. Add the onions and peppers then continue to stir fry for another 2 minutes or until the bacon is cooked through and the onions and peppers are soft. Set the pan aside and allow to cool.

3. Crack the eggs into a bowl and whisk them together then mix in the soured cream. Season with salt and pepper then add and mix in the cooled bacon, peppers and onions. Spoon the mixture between the 6 greased muffin cups then sprinkle them all with some cheese. Bake for 12 - 15 minutes or until the muffins are golden in colour. Allow the muffins to cool for 2 minutes then remove them from the tin using a butter knife and serve immediately.

Recipe Tips

• When making these baked egg muffins, ensure you grease the muffin tin well to prevent the muffins from sticking.
• You can easily double the recipe and make 12 muffins.

Nutrition

Nutrition based on 1 serving: Calories: 110kcal | Fat: 8.1g | Saturates: 3.2g | Carbs: 0.5g | Sugar: 0.4g | Fibre: 0.2g | Protein: 8.8g | Salt 0.61g.

Storage

Store any unused muffins in the fridge and consume within 24 hours.

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