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Bacon, Egg, and Cheese Breakfast Muffin Cups – Made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!
Breakfast Muffin Cups are a healthy breakfast idea, and they're super easy to make ahead of time. You can add a crescent roll crust to the bottom of each muffin, or you can go with the low carb option and just leave the crust out.
When I mixed up this particular batch of muffins, I actually put them in the fridge overnight. Next morning I popped a couple in the microwave, and they were good to go.
If you prefer sausage, you'll love this Sausage Egg Muffins recipe; and if you prefer ham, you'll love these ham and cheese egg muffins.
Egg muffins actually remind me of my favorite Smoky Cheddar Breakfast Bake.
I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BACON, EGG, AND CHEESE BREAKFAST MUFFIN CUPS!
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious bacon, egg, and cheese breakfast muffin cups recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
Bacon, Egg, and Cheese Breakfast Muffin Cups are so easy to make. Here's how!
Cook your bacon first. While it's cooking, you can chop up the pepper and tomatoes.
Once the bacon is fully cooked, crumble it up.
Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk. Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.
Spray your muffin tin with cooking spray.
If you choose to use crescent rolls, tear each one into a piece large enough to press into each muffin cup. If not, just skip this step.
Then pour the egg mixture into each muffin cup, filling 'til each cup is about 3/4 of the way full.
Bake at 375° for about 30 minutes or until egg is set and cooked thru.
Serve and enjoy the Breakfast Muffin Cups while they're warm! Or you can let them cool, refrigerate overnight, and warm them up the next morning!
Ways you could switch up the recipe…
- Add minced onions.
- Or if you like them better, add chopped green onions.
- Add chopped up spinach to the egg mixture.
- Use smoked cheese or Queso Fresco in place of cheddar or Colby Jack.
- Add a different type of meat, like ham or sausage. Or go meatless.
Looking for more breakfast ideas involving eggs?
McDonald's Egg McMuffin (Copycat)
Bacon, Egg, and Cheese Breakfast Burrito
Cheesy Baked Frittata with Ham, Peppers, and Tomatoes
If you're looking for low carb snacks, here are 18 Guilt-Free Low Carb Snack Ideas!
Print the recipe for Bacon, Egg, and Cheese Breakfast Muffin Cups!
Bacon, Egg, and Cheese Breakfast Muffin Cups
Bacon, Egg, and Cheese Breakfast Muffin Cups with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!
Ingredients
- 6 slices bacon
- 1 bell pepper
- 12 cherry tomatoes
- 10 eggs
- 1/4 cup heavy whipping cream
- Salt and pepper
- 1 tablespoon basil
- 1 cup cheddar or Colby Jack cheese
- 1 can crescent rolls, optional
Instructions
- Cook the bacon first.
- Meanwhile, chop up the pepper and tomatoes.
- Once the bacon is fully cooked, let it cool; then crumble it up.
- Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk.
- Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.
- Spray each muffin cup with cooking spray.
- If you choose to use crescent rolls, tear each one into a piece large enough to press into each muffin cup. If not, just skip this step.
- Then pour the egg mixture into each muffin cup, filling 'til each cup is about 3/4 of the way full.
- Bake at 375° for about 30 minutes or until the egg is set and cooked thru.
- Serve and enjoy the Breakfast Muffin Cups while they're warm! Or you can let them cool, refrigerate overnight, and warm them up the next morning!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 226 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 190mg Sodium: 341mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 12g
This is a very creative way to make breakfast muffins. I have pinned for my followers to see. Thanks for sharing.
Thank you so much, Jenny!
This recipe looks delicious! I am always looking for low carb recipes. Can you freeze the breakfast muffins? Keep the recipes coming! Thank You
Thank you, Karen! You can definitely freeze these. We actually put them in the fridge for a day or two, as well. Warmed them up, and they were right as rain.:)