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side shot of american breakfast muffin on a white plate

American Breakfast Egg Muffin Cups

Katerina | Diethood
A tasty and easy breakfast option that tastes like a full American diner breakfast - in egg muffin form!
Servings : 12 egg muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes



  • 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.




Serving: 1 egg muffin | Calories: 178 kcal | Carbohydrates: 12 g | Protein: 10 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 126 mg | Sodium: 207 mg | Potassium: 260 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1819 IU | Vitamin C: 7 mg | Calcium: 125 mg | Iron: 1 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: bacon egg muffins, egg muffin cups, keto egg muffins, make ahead breakfast