Breakfast Muffins
These breakfast egg muffins are bite-sized omelets baked in a muffin tin with fluffy eggs, crispy bacon, chives, and Gruyere cheese. They’re portable, filling, and perfect for grab-and-go mornings. Great for meal prep, feeding a crowd, or when you want homemade breakfast ready all week. Bake at 350°F for 15-20 minutes, makes 12 muffins using simple ingredients.
Step aside, plain scrambled eggs! These breakfast egg muffins are like baby omelets you can grab and go and are way better than the coffee shop ones.
Fluffy eggs mixed with crispy bacon, chives, and melted Gruyere cheese, baked in a muffin tin until golden on the edges. They’re kid-friendly, freezer-friendly, and the ultimate make-ahead breakfast for busy mornings.
I make a batch on Sunday and we eat them all week. Just grab one (or three) from the fridge, microwave for 30 seconds, and you’ve got hot breakfast ready before the coffee finishes brewing.
Not only that, but you can make them with your favorite ingredients. The base recipe is bacon and Gruyere but I’ve made these a hundred different ways! I love extra bacon but you can add ham, leftover sausage, chicken, and steak.
More Make-Ahead Breakfast
- French Toast Casserole – Overnight prep, morning bake
- Breakfast Casserole Bites – Easier shortcut version
- Pancake Bacon Casserole – Sweet and savory bake
- Sausage Hashbrown Casserole – Hearty and cheesy
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Eggs – Use large eggs. Extra large or medium size throw off the ratios and cook time. I like to set my eggs out for 5-10 minutes to take the chill of them before whisking them.
- Bacon – I use center cut bacon since it has more meat on it, but use your favorite. A maple or applewood smoked bacon is yummy in this too!
- Cheese – I use Gruyere since it melts really well but you can use any cheese you like. Cheddar, mozzarella, and Monterey Jack melt well too. Pepper Jack adds a little kick to them.
- Seasoning – I use homemade Cajun seasoning but you can always use your favorite mix.
- Chives – Chives are smaller so easier to use in these small bites but you can always slice and chop your green onions small and they taste just the same!
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How To Make Breakfast Muffins
- Preheat oven to 350°F. Chop the chives and shallots, grate the cheese, and set aside.
- Cook bacon in a large skillet until almost crispy. Remove, let cool, then chop into small pieces. Grease the muffin tin with the bacon fat.
- Whisk eggs in a large bowl. Add melted butter, chopped chives, shredded cheese, and Cajun seasoning.
- Stir until just combined. Don’t over mix or the muffins will be spongy.
- Spoon egg mixture into greased muffin cups, filling only 3/4 full. The mixture rises while baking. Sprinkle chopped bacon evenly into each cup. Use a fork to mix it in.
- Bake for 15-20 minutes until golden brown on the edges. Let cool in the pan for 5 minutes before removing. Run a knife around the edges to loosen if needed.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cool completely and store in an airtight container lined with a paper towel for up to 5 days.
Freezer: Cool completely, wrap individually in plastic wrap, and place in a freezer-safe container or bag with paper towel. Freeze for up to 3 months.
Reheating: Microwave on medium power in 30-second intervals until hot in the middle. You can reheat from frozen or thaw overnight in the fridge first.
Make-Ahead: Make a batch on the weekend for easy breakfasts all week!
Variations
- Meats: Use ham, chorizo, pork sausage, or cooked chicken instead of bacon. Great for using up leftovers!
- Vegetables: Mix in diced bell peppers, spinach, mushrooms, jalapeños, green chiles, or tomatoes.
- Cheese: Try cheddar, mozzarella, Colby Jack, feta, or Parmesan instead of Gruyere.
- Italian Style: Use Italian sausage, mozzarella, and Italian seasoning.
- Western: Add ham, bell peppers, onions, and cheddar.
- Vegetarian: Spinach, mushrooms, tomatoes, and feta.
- Southwest: Chorizo, pepper jack, green chiles, and cilantro.
- Lighter Version: Substitute half the whole eggs with egg whites (but not more than half or they’ll be spongy).
Frequently Asked Questions
Yes! That’s the whole point. Make a batch and keep in the fridge for easy breakfasts all week.
Yes! They freeze great for up to 3 months. Wrap individually and store in a freezer bag.
You’re overbeating the eggs or your oven is too hot. Stir just until combined and keep the oven at 350°F. Too much air in the batter creates spongy texture.
Don’t use all egg whites because it will make them spongy. You can substitute up to half the whole eggs with whites for a lighter option.
Grease the muffin tin really well with butter or bacon fat. Run a knife around the edges before removing.
Yes! But don’t overstuff or the muffins will fall apart. Keep veggies to about 1/4 cup per muffin.
Yes! Adjust cook time down to 10-12 minutes for mini muffins.
Recipe Tips & Tricks
- Use large eggs for consistent results. Other sizes throw off ratios and cook time.
- Don’t overbeat the eggs. Stir just until combined or you’ll get spongy muffins.
- Fill cups only 3/4 full. The egg mixture puffs up while baking and can overflow.
- Let cool in the pan for 5 minutes before removing so they set properly.
- Run a knife around edges before removing if they stick.
- Double the recipe easily if feeding a crowd or meal prepping for two weeks.
This easy breakfast muffins recipe is perfect for meal prep! Make a batch and have hot breakfast ready all week in 30 seconds.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Breakfast Muffins Recipe
Ingredients
- 8 large eggs
- 1 pound bacon cooked, chopped
- 4 shallots minced
- 4 tablespoons butter unsalted, melted
- 3 tablespoons chives chopped
- 6 ounces Gruyere cheese finely grated
- 1 teaspoon Cajun seasoning
Instructions
- Preheat oven to 350°F.
- In a large skillet cook the bacon until almost crispy. Remove and drain on paper towel. After it has cooled somewhat, chop into small pieces. Keep the bacon grease to one side.
- Prepare the cheese, chives and shallots (chop/grate).
- In a large mixing bowl crack all the eggs. Beat the eggs well.
- Add the melted butter, chives, cheese and seasoning and mix well.
- Using a pastry brush, brush some of the remaining bacon grease into a 12 cup muffin pan.
- Spoon the egg mixture, stirring in between to keep even, into the muffin pan. Each cup should only be filled about 3/4 , as the egg mixture will rise.
- Add a pinch of bacon pieces into each cup, evenly. It’ll be about ½ Tablespoon per muffin. Use a fork and move the bacon around evenly in each cup.
- Place into the oven and bake for 15-20 minutes, until golden brown on the edges.
- Remove the pan from the oven and allow to cool for 5 minutes before removing from the muffin pan.
- Repeat with remaining egg mixture or use two pans at one time.
Notes
- Use large eggs for consistent results. Other sizes throw off ratios and cook time.
- Don’t overbeat the eggs. Stir just until combined or you’ll get spongy muffins.
- Fill cups only 3/4 full. The egg mixture puffs up while baking and can overflow.
- Let cool in the pan for 5 minutes before removing so they set properly.
- Run a knife around edges before removing if they stick.
- Double the recipe easily if feeding a crowd or meal prepping for two weeks.
Nutrition
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