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!
Course Breakfast
Cuisine Breakfast, Breakfast/Brunch
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 muffin cups
Calories 118 kcal
Author Mel Lockcuff


  • 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


  1. Cook the bacon first.
  2. Meanwhile, chop up the pepper and tomatoes.
  3. Once the bacon is fully cooked, let it cool; then crumble it up.
  4. Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk.
  5. Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.
  6. Spray each muffin cup with cooking spray.
  7. 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.
  8. Then pour the egg mixture into each muffin cup, filling 'til each cup is about 3/4 of the way full.
  9. Bake at 375° for about 30 minutes or until the egg is set and cooked thru.
  10. 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 Facts
Bacon, Egg, and Cheese Breakfast Muffin Cups
Amount Per Serving
Calories 118 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 150mg50%
Sodium 127mg6%
Potassium 97mg3%
Carbohydrates 1g0%
Protein 6g12%
Vitamin A 590IU12%
Vitamin C 12.6mg15%
Calcium 24mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.