Okay, picture this: it’s Sunday morning, you’re bleary-eyed, your coffee mug is only half full, and your family wants, well, something. Not just cereal. Me? That’s exactly when I break out my Bacon Cheddar Chive Egg Muffins. The first time I made them, I set off the smoke alarm (note to self: bacon needs watching), but hey—totally worth it. Now it’s kind of a tradition, and even my neighbor pops by if I leave the window open. Oh! And full disclosure, I once tried adding sun-dried tomatoes… let’s just say my husband still brings it up, but not in the way I’d hoped.
Why You’ll Love This Recipe (Or at Least Become Addicted)
I make these any time I know I’ve got a hectic week coming (they freeze, like, surprisingly well). My family goes absolutely bonkers for these—my youngest claims they’re ‘breakfast cupcakes’ (they’re not sweet, but hey, whatever works). These egg muffins save my skin on the mornings when I inevitably snooze my alarm one too many times. Oh, and if you’re thinking cheese plus bacon equals a greasy mess… trust me, I used to think that too. Turns out, if you actually drain the bacon (took me embarrassingly long to figure that out), you get perfect, handheld, cheesy bites.
All the Stuff You’ll Need (and What I Sometimes Swap)
- 8 large eggs (sometimes I sneak in an extra if I buy that giant Costco tray)
- 1/2 cup milk – any kind works, honestly; I’ve used oat milk during my ‘healthier me’ phase
- 1 cup shredded cheddar cheese (seriously, use what you’ve got—Monterey Jack is good, too; my grandmother swore by Tillamook but… any will do)
- 5 slices bacon, cooked and crumbled (turkey bacon if you must; I won’t judge—well, maybe a little)
- 1/3 cup chopped fresh chives (scallions in a pinch, or parsley when I’ve totally forgotten to shop)
- Salt and pepper, to taste (I eyeball it, but maybe 1/2 tsp salt and a few good cracks of pepper)
- Cooking spray or a bit of oil for greasing the muffin tin
So, How Do You Make ‘Em? (My Way, Distractions and All)
- Preheat your oven to 350°F (that’s 180°C for my UK mates). Spray your muffin tin—trust me, don’t skip this unless you love scrubbing.
- In a big-ish bowl, crack in your eggs. Whisk ‘em up. This is generally the moment my cat tries to jump on the counter—timing, right? Pour in that milk and give another quick whisk.
- Dump in your cheese, bacon, and chives. Add your salt and pepper. It’ll look lumpy—don’t panic. You want everything just kind of mingling together.
- Spoon (or pour, if you trust your coordination more than I do) the mixture into your muffin tin. Fill each about ¾ full. If you’re like me, at least one will overflow and make a silly little mess. Nature of the beast.
- Pop the tray into the oven. Bake for 18–22 minutes until the tops look set and a bit puffy. Sometimes they sink a tad after cooling—totally fine, they still taste dreamy.
- Let ’em cool a few mins before you try to pop them out (I burned myself once… won’t make that mistake again soon).
Notes From My Many, Many Attempts
- If you overbake, they get rubbery. They’re still edible, just… chewier. Honestly, I’ve eaten worse.
- Mix veggies in if you want—peppers or spinach are frequent flyers when I need to clear out my fridge.
- Actually, I sometimes skip lining the muffin tin, but if you do this, leave them in a little longer and hope for the best (spraying the tin is just safer!)
- Best reheated in the oven. Microwave works but, yeah, gets a tad soggy sometimes.
Variations (Some Success, One Admitted Flop)
I’ve swapped cheddar for feta (salty kick, really nice), and chives for shallots, which made it strangely sweet. Also tried with diced ham once when I ran out of bacon—no one noticed (sorry to my bacon purists). On the flip side, that sun-dried tomato attempt? Bit of a misfire. It overpowered everything. Word to the wise: keep the flavorings mellow.
What You Need (But There’s Always a Workaround)
- Muffin tin (12-cup standard, but if you only have mini-muffin, you can try that—just, uh, decrease bake time)
- Mixing bowl
- Whisk or just a fork—honestly, I grab whatever’s clean
- Don’t have a muffin tin? I’ve actually used oven-safe ramekins, but they look a bit wonky. Still tasty!
Keepin’ Them Fresh (The Honest Version)
So, these allegedly last in the fridge for up to 4 days, but in my house it rarely gets past Day Two before they’re gone. Store them in an airtight container; reheat gently. They freeze pretty well if you’re prepping for future-you (just thaw in the fridge overnight—don’t try to eat frozen egg, trust me).
How To Serve ‘Em Up (Plus Our Random Tradition)
I usually pile a couple next to some sliced avocado (my daughter insists on ketchup, of all things). These are fab with a pile of hash browns or—when I’m feeling ambitious—a light salad. Sometimes we set out a little “fixins bar” so everyone can doctor theirs up (hot sauce, salsa, even a stray dollop of sour cream). Not sure if that counts as a tradition, but it’s become one over time.
Lessons Learned (a.k.a. Pro Tips from Oopses)
- Do not skip greasing the pan. I once tried just ‘winging it’ with a nonstick tin—big mistake. Stuck on like barnacles.
- If you use pre-shredded cheese, sometimes it’s a tad less melty. Freshly grated is better, but when I’m busy… who cares?
- Rushing the cooling step means you’ll squish your muffins or burn your fingers. I know it’s tempting when they smell amazing, but patience is key!
Questions I Actually Get (And My Real Answers)
- Can I make these egg muffins without bacon? Absolutely—skip it or swap for ham, or go vegetarian. I’ve done all three, they’re still good (maybe a pinch less wow-factor, but you do you!).
- Do they taste good cold? Actually, kind of? If you’re into cold pizza, you’ll probably like these straight from the fridge. I still prefer to reheat, though.
- Can you double the batch? Sure thing! Just make sure you have enough muffin tins—or, like I sometimes do, bake in rounds, cooling the tin with a quick water rinse.
- Why do mine come out flat or sink? Happens to me sometimes, especially if I overmix or if my oven’s feeling moody. Still taste fine.
- What’s a good way to add spice? Dice in some jalapeño. (Just watch your eyes after handling!) Or a good shake of chili flakes works a treat.
- How do you keep them from sticking? Back to that pan greasing! Also, letting them cool a few minutes helps a lot.
- How can I make them dairy free? Use non-dairy milk and skip the cheese or use a plant-based cheese—I’ve tried it once, tasted fine (though, honestly, not as decadent).
Totally unrelated, but has anyone else noticed how you always spill at least one chive when you’re chopping? Just me? Anyway, hope you try these Bacon Cheddar Chive Egg Muffins—let me know what swaps you end up loving. And if you burn the bacon, it’s practically tradition around here.
Ingredients
- 6 large eggs
- 6 strips bacon, cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Non-stick cooking spray
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray.
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2In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
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3Stir in the chopped bacon, shredded cheddar cheese, and chopped chives.
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4Evenly divide the egg mixture among the prepared muffin cups, filling each about 2/3 full.
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5Bake for 18-20 minutes or until the muffins are set and lightly golden on top.
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6Cool the muffins for a few minutes before removing from the tin. Serve warm or store in an airtight container.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
13 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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