Bacon. Eggs. Hash Browns. Cheese. Drooling yet? If you aren’t, you will be once you pull a fresh batch of my “American Breakfast” Egg Muffin Cups out of the oven! These super-satisfying egg cups combine the best savory breakfast flavors in an easy and healthy muffin that’s perfect for taking along on a busy morning!
A TRADITIONAL “AMERICAN BREAKFAST” IN EGG MUFFIN FORM!
Everyone loves a warm and classic breakfast, complete with crispy bacon, scrambled eggs, and a side of tender hash browns. It’s a wonderful treat to have a big, multi-dish breakfast like that – but it’s not so easy to accomplish on, say, a weekday morning. That’s why I like to whip up a batch or two of these egg muffin cups! They have all the flavor and nourishment of a big weekend breakfast, in a portable, craveable muffin!
WHAT ARE EGG MUFFIN CUPS?
Egg muffin cups are all the rage these days. Everyone has a favorite version, from “veggie omelet” variations to “crustless quiche” versions. Whatever the add-ins, an egg muffin cup is basically a serving of scrambled eggs with a few flavorful components mixed in, and baked in a muffin tin. Super easy!
Plus, I’m always in favor of breakfasts you can make ahead and then eat with your busy mornings. And, if you are watching those carbs real close, you can just leave out the potatoes, or you can grab this other recipe for my Keto Breakfast Egg Muffins.
- Bacon: You’ll want to dice the bacon and fry until very crisp.
- Shredded Potatoes: Frozen hash browns are fine, or you can shred your own.
- Mixed Chopped Veggies: I use broccoli and bell peppers, but you could also try diced onions, mushrooms, or whatever you like.
- Salt and Pepper
- Shredded Cheddar and Grated Parmesan: These two cheeses complement each other and the veggies really well.
- Milk: You can use regular dairy (half-and-half, whole milk, or reduced fat/skim), or substitute your preferred dairy-free milk.
HOW TO MAKE THESE EGG MUFFIN CUPS
- Cook Bacon and Veggies: Dice the bacon. In a large skillet, fry the bacon until crispy and then remove it to a paper-towel lined plate. Saute the veggies, including potato shreds, in the remaining bacon grease until tender.
- Fill the Muffin Cups: Stir the bacon back into the skillet, and then divide the bacon-veggie mixture evenly among the cups of a muffin tin. Top with shredded cheddar.
- Beat the Eggs and Pour Over: In a mixing bowl, beat the eggs with the milk and parmesan. Pour over the muffin cups to fill.
- Bake, Cool, and Serve: Bake for 15 minutes at 375°, or until the eggs are set. Remove from the oven and cool for 5 minutes before removing from the pan. Enjoy!
VARIATION IDEAS & TIPS FOR SUCCESS
Follow these tips for the best results!
- Southwest Style: Channel some Tex-Mex flavors by using onions, bell peppers, and mushrooms for your veggie combo, and adding a dollop of chunky salsa to each cup. Make sure you drain as much liquid from the salsa as possible to avoid a watery dish.
- Switch Up the Protein: If you’d like a vegetarian version, substitute extra veggies or your favorite protein substitute for the bacon. You can also use ground sausage, cooked well and crumbled, or link sausages cut up small and fried.
- Try them Plain: You can also make a very plain (but still tasty!) version with just eggs and cheese. Some garlicky croutons make a nice addition, as well!
- These make an awesome addition to any brunch! You can round out the meal with easy and yummy Creamy Crock Pot Banana French Toast, Raspberry Jam Filled Puff Pastries, fresh coffee, and orange juice.
- I also like to grab one of these out of the fridge, quickly reheat, and head out the door in the mornings quickly. Even better, this gives me a little extra time to make a Coffee Frappe!
- You can also serve these Egg Muffin Cups as part of a light, casual dinner. I like serving them alongside Deviled Avocados and a crusty bread. So tasty!
HOW TO STORE AND REHEAT EGG MUFFIN CUPS
- It’s easy to store egg muffin cups! Simply place the cooled leftovers in food storage bags or containers and pop in the refrigerator. They’ll keep for up to a week, and can be reheated in the microwave (1-2 minutes) or oven (10 minutes at 350˚F).
CAN I FREEZE THESE EGG MUFFIN CUPS?
- Yes! To freeze, wrap cooled egg muffin cups tightly in plastic wrap and then place into freezer bags, pushing out as much air as possible. They will last up to 6 months, and should be thawed in the refrigerator before reheating.
More Egg Breakfast Recipes
Tools Used in this Recipe
American Breakfast Egg Muffin Cups
- 4 slices bacon, diced
- 2 ½ cups shredded potatoes, make your own shredded potatoes or use store bought hash-brown potatoes
- 2 cups mixed diced veggies, I use bell peppers and broccoli
- salt and fresh ground pepper, to taste
- 1 cup finely shredded sharp cheddar cheese
- 8 large eggs
- ¼ cup milk
- ¼ cup grated parmesan cheese
- Preheat oven to 375˚F.
- Generously grease a 12-cup muffin pan with cooking spray.
- Cook diced bacon until crisp in a large 12-inch skillet set over medium-high heat.
- Remove cooked bacon with a slotted spoon and set aside. DO NOT discard the bacon grease.
- Set skillet back over medium-high heat and add potatoes and vegetables. Season well with salt and pepper and cook for 6 to 8 minutes, or until potatoes are tender.
- Remove from heat and stir in 2/3 of the prepared bacon.
- Evenly divide and spoon veggie mixture into the muffin pan; top each with cheddar cheese. Set aside.
- In a mixing bowl combine eggs, milk, and parmesan cheese; whisk until thoroughly incorporated.
- Pour milk mixture over each muffin cup. Add remaining bacon pieces over each muffin.
- Bake for 13 to 15 minutes, or until eggs are set.
- Remove from oven and let cool 5 minutes in the pan.
- Remove from pan and serve.