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Bacon and Egg Breakfast Muffins

5 from 1 vote

With the busy months ahead, why not get your freezer stocked and ready! These Bacon and Egg Breakfast Muffins are delicious fresh out of the oven but freezer friendly as well. A great make ahead breakfast that fills you up on the go!

a stack of Breakfast Muffins
Bacon and Egg Breakfast Muffins

We are nearing the end of August and I don’t know where it’s disappeared.  Like, what? 

over head view of Bacon and Egg Breakfast Muffins
Bacon & Egg Breakfast Muffins

Back to school is soon and we’re really not ready.  Unlike so many of you, our back to school isn’t until the 16th of September.  Got to love the very lengthy Spanish summer holidays.  But we really are trying our very best to adapt to those habits once again. 

Organization, meal planning, book hunting, minor (er, I mean panic mode) stress and all the rest of it.  We’re trying to mentally prepare ourselves for another year of the hamster wheel.

Bacon & Egg Breakfast Muffins

That being said, I do love fall.  It’s always been my favourite season.  Well my favourite Canadian season.  Here in Spain we kind of go from summer to less summer and bang, it’s winter. 

So, as much we don’t get to appreciate the notable seasonal change in September, we still get he change of feeling.  The beaches become tolerable, parking spaces opens up, kids return to school and the routine of every day life slowly restores itself.  Days start to shorten, and sometimes there’s a chill at sundown.  The menu is back on the cork board in the kitchen, alarms are set and stuff just gets done.  All the feelings of our fall arrival.

But for now, let’s take a look at these Bacon & Egg Breakfast Muffins.  A great way to start any day! A similar recipe to my Leek & Bacon Mini Quiche but without the crust!

bacon & Egg Breakfast Muffins

Notes about the Bacon and Egg Breakfast Muffins

  • These are freezer friendly!  Which is why I think they are going to be a success for me around here this fall.  I made them only a few days ago and both my teenagers loved them.  So, a great make ahead breakfast for the freezer.  Sometimes, cereal and toast can be a bit repetitive don’t you think……hahaha.
  • As you will see in the recipe below, I used grated potatoes for the base and it worked perfect.  Added something extra to these breakfast muffins.  Make sure you wash the potatoes well and squeeze out all the excess water before frying them.  Important!  If not, they will go soggy.  So don’t skip this step.
  • You can use whatever cheese you prefer, I used cheddar as it was what I had.  Swiss or Gouda would work really well also. 
  • I used a medium muffin tray, but you could use large.  Just keep in mind, they will be a little flatter.
  • They deflate when they come out of the oven just as you would see a quiche do.  Don’t panic, this is normal.

And if you love these, you need to check out my Bell Pepper & Egg Breakfast Muffins!

Breakfast Muffins

Happy cooking friends and enjoy the last that summer has to offer. 

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close up of breakfast muffins
Breakfast Muffins

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Bacon & Egg Breakfast Muffins

With the busy months ahead, why not get your freezer stocked and ready! These Bacon and Egg Breakfast Muffins are delicious fresh out of the oven but freezer friendly as well. A great make ahead breakfast that fills you up on the go!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Brunch
Cuisine: North American
Keyword: bacon, eggs
Servings: 12 servings
Calories: 183kcal
Author: Julia Pinney


  • 7 Eggs
  • 1 Potato
  • 1/2 Onion finely diced
  • 5 strips bacon
  • 4 oz Cheddar cheese grated
  • 3/4 Cup heavy cream
  • Small bunch fresh chopped freshly chopped parsley
  • 1 Teaspoon salt
  • 1/2 Teaspoon fresh ground black pepper
  • 1/2 Teaspoon paprika
  • 1 Teaspoon olive oil


  • Preheat oven to 375 degrees F. Grease 12 medium muffin holders and set aside.
  • Peel, wash and grate the potato. Wash the grated potato and squeeze out excess water by putting it in a clean tea towel and squeezing the water out.
  • In a medium skillet set over medium to high heat, add the olive oil and onion. Sautee for about 5 minutes and add the grated potato. Give a really good stir and cook for about 8 minutes until the potatoes are pretty cooked and slightly golden. Remove from heat.
  • Cook the bacon until slightly crispy. Drain on paper towels and crumble or chop the bacon up.
  • In a large bowl, whisk the eggs. Add the cream and continue to whisk until smooth. Stir in salt, pepper, paprika and chopped parsley.
  • Place a tablespoon of the potato mixture in each muffin holder. Press it down. Sprinkle over the bacon and then the cheese. Pour over egg mixture. Repeat for all muffin holders.
  • Bake or about 15 minute or until golden and puffed.
  • Remove from oven and place tray on a wire rack to cool for about 5 minutes before removing.
  • Serve hot or warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Bacon & Egg Breakfast Muffins
Amount Per Serving (1 muffin)
Calories 183 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 132mg44%
Sodium 357mg16%
Potassium 155mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 493IU10%
Vitamin C 4mg5%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks for stopping by and hope to see you soon!

By on August 30th, 2019
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