Make-Ahead Breakfast: Bacon, Egg, and Cheese “Muffins”

egg bacon cheese muffins

Salty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast!  If you’re like me, you’ll want to pair it with sourdough toast and jam plus a little salted orange juice.  Or if you still can’t do grains, try it with a side of roasted herbalicious potatoes.

It’s perfect for GAPS, too: just add a little grain-free banana bread and you’ve got a hearty meal that will keep you going all morning.

I love taking a day when I have lots of time and working for a day when I don’t.  That is what I love so much about this recipe.  You can make a batch or two and keep them in the fridge for a quick breakfast.  Plus, they are delicious!

Oh, and make sure you use good quality paper liners for your muffin pan, otherwise you will be muttering under your breath as you scrub each cup clean.  I have done that twice, since I didn’t learn my lesson the first time.

Equipment Needed:

And look at that color in the picture above.  The dark yellow comes from the vitamin content in the eggs.  My eggs are from chickens that are truly pastured, outside eating bugs and real food scraps.  You can bet they taste better, too!

Bacon, Egg, and Cheese Cups
makes 12

1 dozen eggs, whisked
12 ounces good-quality bacon, cooked and chopped (buy pastured bacon here)
2 cups sharp cheddar cheese, shredded (buy grass-fed cheeses here)
dried basil and oregano (buy herbs and spices here)
salt and pepper to taste (buy good quality pepper and unrefined sea salt here)
1 cup parmesan cheese (buy grass-fed cheeses here)

  1. Prepare ingredients: whisk eggs, cook bacon, grate cheese.  Preheat the oven to 350 degrees.  Line a muffin pan with paper liners.
  2. In a large bowl, stir together eggs, bacon, and cheddar cheese.  Season with a pinch each of basil and oregano, then season with salt and pepper to taste.  Ladle into lined muffin pan cups.  Sprinkle with parmesan cheese.
  3. Bake for 25 minutes, or until puffy and slightly browned on top.  Remove from oven and let cool for about 15 minutes on a wire cooling rack.  Loosen paper cups with a butter knife and lift out of the muffin pan.
  4. Serve immediately while still warm, or let cool completely and store in an airtight container in the refrigerator.

This post is a part of Sunday School, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Healthy2day Wednesday, The Mommy Club, Allergy-Free Wednesday, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Friday Food Flicks, GAPS-friendly Fridays.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. What a great idea. I’m a breakfast FANATIC, and these look like they’d be great grab-and-go items. Thanks for the great idea!

  2. Genevieve says:

    Drooool…. I did try a similar recipe once that was a total disaster, but this looks a lot easier. Also, I use the silicone cupcake liners–things slide out of them soooo much more easily. I rarely even wash the pan these days lol

    • I was thinking that today, that I need to get a silicone one. My muffin pan is 100% stainless steel, so it’s a beast to clean.

      • I was just going to comment with the same thoughts. I HATED cleaning my muffin pan so much that I rarely made my version of these, until I got silicone muffin liners. SO much easier!!

  3. Do you eat the leftovers cold, or reheat them somehow?

    • Argh, sorry I missed your comment until now Martha!

      I reheat them in a glass pie plate in the oven at 350 or so until the middles are warmed through. I also sometimes cut them in half when I’m feeling impatient.

      Also: I’d really like to buy a toaster oven for just such a reheating occasion. So much better than a microwave.

      • I see this was posted in 2012 and you’ve probably already purchased a toaster oven, but in case you haven’t, please let me encourage you to get one! We haven’t had a microwave in years, and we’ll never get one again. The toaster oven is wonderful for cooking and heating. The food tastes better and, obviously, hasn’t had all the nutrition killed by the micro waves. I’m planning to make these for breakfast after a sleepover for my son’s bday party. I’m thinking about prepping the mixture the night before and then just having to heat the oven and ladle them into the liners to bake Saturday morning. Have you done it in this way? I do another breakfast item that is a casserole that has me prep it the night before and bake in the morning. That one turns out great and they are quite similar. I’ll probably even add in the ground mustard to this egg mixture that I put in the other breakfast casserole recipe. Thoughts?! Thx! Catherine

  4. Wow, these just look soooo good! So glad to have another easy recipe to add to my breakfast repertoire. Thanks for sharing on Allergy-Free Wednesday!

  5. This is a fantastic breakfast packed with protein-perfect for my kids who are always on the go!

  6. Good Morning Kendahl,
    I would just love to wake up to these wonderful Muffins, this is a great recipe! Hope you have a wonderful week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Yum! I make a version that has coconut flour in it. Now, I need to try this one. 🙂

  8. These sound awesome. Thanks for sharing at Healthy 2Day Wednesday and come back tomorrow to see if you were featured!

  9. Sarah L says:

    Yum! Don’t foget that you can play with the add-in’s as long as you keep the basic egg/cheese proportions intact. I have a quiche recipe that I regularly change up – broccoli with cheddar, sausage and mushroom, spinach and bacon, ground beef and green chilies, tomato and basil, chicken with roasted red peppers and feta. The combinations are endless!

    I want to try this muffin version; I like the idea of making it ahead, and I am really delighted by the idea of my kids being able to serve up their own seconds (and thirds).

  10. I’m sure you could bake them in a brownie pan lined with parchment for easy clean-up too.

  11. How do you heat up when you make them ahead? Wouldn’t a microwave make them rubbery?

  12. Kate Mockus says:

    How many does this make? I didn’t see that anywhere in the recipe, though I may have missed it. I assume it makes 12 muffins….?

  13. The only trouble with preparing food in advance is that I can and will eat all of these within a day! Which do you think is better – having healthy food pre-prepared and overindulging on it, or eating a normal amount of less healthy food because you’ve nothing prepared?

    • Reading Diet Recovery is better 🙂 If you want to overindulge, the best thing to do is give in until you get sick of that food and find a balance again. I know you were asking a bit tongue in cheek, but I’m being serious here!

  14. Have you ever used an egg substitute with this recipe and can they be frozen? Also adding veggies would be great with ham or sausage, what do you think.

    • I haven’t ever used an egg substitute, so I can’t speak to whether or not it would work. I also have never frozen them, but I DO think that might work since everything will have already been cooked. As for the veggies, I say go for it! I think that would be awesome 🙂

  15. I have made these few times now. They are great!! When I make a batch for me I always make extra and freeze them and give to my grandkids for a fast breakfast before they run off to school. It’s an omelet in a muffin! I have filled mine with sausage, bacon, cheese, and veggies so good!!!

  16. Can I mix the ingredients the night before and bake in the morning? I am making a large breakfast for my daughter’s swim team that needs to be there early!


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