🥓 Mini Bacon & Cheese Egg Muffins
🧺 Ingredients
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6 large eggs 🥚
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¼ cup milk 🥛 (or cream for richer flavor)
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½ cup shredded cheese (cheddar, mozzarella, or your favorite blend) 🧀
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4 slices cooked bacon, chopped 🥓
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2 tbsp chopped chives or green onions 🌿
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Salt & pepper, to taste 🧂
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(Optional) ¼ cup diced bell peppers or spinach for color and nutrients
🥣 Instructions
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Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C).
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Grease a muffin tin (or use silicone liners).
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In a mixing bowl, whisk together eggs, milk, salt, and pepper.
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Stir in cheese, bacon, and chives (plus any veggies if using).
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Pour the mixture evenly into the muffin cups (about ¾ full).
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Bake for 18–20 minutes (or air fry for 10–12 minutes) until golden and set.
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Cool slightly before removing from the tin. Serve warm or at room temperature.
💡 Tips
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For extra crispiness, sprinkle a little cheese on top before baking.
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Store leftovers in the fridge for up to 4 days or freeze for 1 month.
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Reheat in the air fryer or microwave before serving.
❓ Q&A Section
Q1: Can I make these without bacon?
👉 Yes! Replace bacon with chopped spinach, mushrooms, or smoked turkey for a lighter option.
Q2: Are these keto or low-carb friendly?
👉 Definitely! They’re high in protein and fat with minimal carbs — perfect for keto or diabetic diets.
Q3: Can I make these dairy-free?
👉 Use almond milk or oat milk, and skip the cheese or replace it with a dairy-free alternative.
Q4: Can I freeze them?
👉 Yes! Once cooled, place them in an airtight container or freezer bag. Reheat in the oven or microwave straight from frozen.
Q5: What cheese works best?
👉 Cheddar, mozzarella, feta, or pepper jack all taste amazing — or mix a few for more flavor!
Q6: How many servings does this make?
👉 This recipe makes 6–8 muffins, depending on the size of your muffin tin.