Oh, these Bacon and Egg Breakfast Muffins for Easter, Christmas are an absolute lifesaver when you’ve got guests! Seriously, they’re a total game-changer for busy holiday mornings. I’ve been making these for years, and they always disappear so fast. They’re wonderfully savory, packed with good stuff, and honestly, so simple to whip up. You get that lovely salty bacon, fluffy eggs, and melty cheese all in one perfect little package. Plus, they look so cute in those festive liners!
Why You’ll Love These Bacon and Egg Breakfast Muffins for Easter, Christmas
- They’re incredibly quick to make, saving you precious time on busy holiday mornings.
- Perfect for making ahead, so you can relax and enjoy your guests.
- The classic bacon, egg, and cheese combo is a guaranteed crowd-pleaser for everyone.
- They’re easily dressed up with festive liners for a beautiful Easter or Christmas presentation.
Essential Ingredients for Bacon and Egg Breakfast Muffins for Easter, Christmas
Alright, let’s talk about what you’ll need to get these fabulous Bacon and Egg Breakfast Muffins for Easter, Christmas made! It’s honestly a pretty straightforward list, which is exactly what we want when we’re juggling holiday prep. You’ll need six large eggs – the bigger, the better for a good rise, I always think! Then, about a quarter cup of milk to make them nice and tender. Don’t forget your salt and pepper, just a half teaspoon of salt and a quarter teaspoon of pepper to season everything just right.
Now for the good stuff: six slices of bacon, cooked until they’re nice and crisp, then crumbled up. I usually cook mine in a pan, but you can bake it too. Then, we’ve got a half cup of shredded cheddar cheese – I usually just grab a block and shred it myself because it melts a bit better, but pre-shredded is totally fine! And for a little color and flavor, a quarter cup each of finely chopped onion and bell pepper. I use them raw, they soften up beautifully in the oven, but you could give them a quick sauté if you prefer!
Ingredient Notes and Substitutions for Your Bacon and Egg Breakfast Muffins
You know, the beauty of these muffins is how easy they are to tweak! If you’re not a fan of onions or bell peppers, no worries at all. Spinach is a fantastic addition – just give it a quick chop and maybe a quick squeeze to get some extra moisture out if it’s fresh. Mushrooms are great too, just dice them up small. For a bit of a kick, some finely diced jalapeño is amazing! The milk is just there to make the eggs a little lighter and creamier, so any kind of milk works, even a non-dairy one. You can learn more about dairy-free milk alternatives here.
As for the cheese, cheddar is classic, but Gruyere would be divine, or even a mix of cheddar and Monterey Jack! And if you don’t have pre-cooked bacon, just fry up 6 slices until they’re crispy, drain them on paper towels, and then crumble. Easy peasy!
Step-by-Step Guide to Making Bacon and Egg Breakfast Muffins for Easter, Christmas
Alright, let’s get these delicious Bacon and Egg Breakfast Muffins for Easter, Christmas into the oven! First things first, go ahead and preheat your oven to 350°F (175°C). While that’s heating up, grab your muffin tin. You’ll want to give each of the 12 cups a good spray with non-stick cooking spray. This is super important, trust me, you don’t want these sticking!
Now, in a nice big bowl, crack in your six large eggs. Pour in the milk, salt, and pepper. Grab a whisk and just beat it all together until it’s nice and blended. No need to go crazy here, just get it all combined. Then, toss in your crumbled bacon, that lovely shredded cheddar cheese, and your chopped onion and bell pepper. Give it all a good stir so everything is nicely distributed throughout the egg mixture. You want to make sure you get some of that yummy bacon and cheese in every single muffin!
Next, carefully ladle the egg mixture into each of the prepared muffin cups. Don’t fill them all the way to the top – about two-thirds full is perfect. This gives them a little room to puff up as they bake. Pop the whole tin into your preheated oven and bake for about 20 to 25 minutes. You’re looking for them to be set and have just a hint of golden color around the edges. They smell amazing while they bake!
Baking Your Perfect Bacon and Egg Breakfast Muffins
You’ll know they’re ready when the centers are set – no more wobbling! They should look lightly golden on top. Once they’re done, let them hang out in the muffin tin for a few minutes to cool down a bit. This makes them easier to pop out without any breakage.
Tips for Success with Your Bacon and Egg Breakfast Muffins
A couple of little tricks will make these muffins turn out absolutely perfect every time. First off, don’t overfill those muffin cups! Filling them about two-thirds full is key, otherwise, they can overflow and make a mess. Seriously, resist the urge to cram more in there! Also, setting a timer is a lifesaver – ovens can be a bit unpredictable. And if you’re not sure they’re done, just pop a toothpick into the center of one; it should come out clean or with just a few moist crumbs clinging to it. For more baking tips, check out this guide on common ingredient substitutions.
Festive Variations for Your Bacon and Egg Breakfast Muffins for Easter, Christmas
Want to make these Bacon and Egg Breakfast Muffins for Easter, Christmas extra special? It’s so easy! For a festive pop, grab some fun Easter or Christmas-themed cupcake liners. They make the muffins look so cute on a holiday brunch table! You can also mix in some fresh herbs right along with the cheese and veggies. Finely chopped chives or parsley add a lovely fresh flavor and a bit of green color that’s just perfect for spring or winter holidays.
Serving and Storing Your Bacon and Egg Breakfast Muffins
These savory muffins are fantastic on their own, but I love serving them with a fresh fruit salad – the sweetness of the fruit is a lovely contrast! A simple side salad with a light vinaigrette also works wonderfully if you’re making them for a brunch. For storing, just pop any leftovers into an airtight container and keep them in the fridge for up to 3 days. To reheat, pop them in a toaster oven or a regular oven at 300°F for a few minutes until they’re warm through. They get a bit soft in the microwave, but that works in a pinch too!
Frequently Asked Questions About Bacon and Egg Breakfast Muffins
Q1. Can I make these bacon and egg breakfast muffins ahead of time?
Absolutely! These are fantastic for making ahead. You can bake them the day before your big holiday meal and store them in an airtight container in the refrigerator. Just reheat them gently in the oven or microwave when you’re ready to serve. They’re a lifesaver for busy mornings!
Q2. How long do these savory breakfast muffins last?
Stored properly in an airtight container in the fridge, these muffins will stay good for about 3 to 4 days. They’re best enjoyed within the first couple of days, but they still hold up well for a few more.
Q3. Can I use different meats instead of bacon?
Oh, for sure! If bacon isn’t your thing, or you want to switch it up, cooked and crumbled sausage (pork or turkey) is a delicious alternative. Diced ham also works really well. Just make sure whatever meat you use is pre-cooked.
Q4. Can I make these vegetarian?
You sure can! To make these vegetarian, simply leave out the bacon. You might want to add a little extra cheese or some sautéed mushrooms or spinach to make up for that savory depth. They’re still incredibly tasty without the meat!
Q5. What if I don’t have milk? Can I use something else?
Sure, if you’re out of milk, a splash of half-and-half or even a bit of heavy cream will work beautifully and make them extra rich. Water can work in a pinch, but milk or cream really helps with the texture. For more on dairy alternatives, you might find this guide to making heavy cream at home useful.
Estimated Nutritional Information for Bacon and Egg Breakfast Muffins
Just so you know, the nutritional info for these muffins is an estimate, since everyone’s ingredients can be a little different! But generally, each of these tasty muffins comes out to around 150 calories. You’re looking at about 10g of fat, with 4g being saturated fat, and they pack a good punch with about 10g of protein. They’re also pretty low in carbs, usually around 3g per muffin. It’s a great way to start your day!
Print
Perfect Bacon & Egg Muffins: 12 Holiday Winners
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Enjoy these savory bacon and egg breakfast muffins, perfect for holiday gatherings or any morning.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in crumbled bacon, shredded cheese, chopped onion, and chopped bell pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden.
- Let cool for a few minutes before removing from the muffin tin.
Notes
- You can substitute other vegetables like spinach or mushrooms.
- For a festive touch, use Easter or Christmas-themed cupcake liners.
- These muffins can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 100mg
Keywords: bacon egg muffins, breakfast muffins, holiday breakfast, Easter breakfast, Christmas breakfast, savory muffins, easy breakfast