The first time I made these Muffin Tin Baked Eggs, my entire kitchen smelled like a cozy breakfast diner—crispy bacon, melted cheddar, and that warm, comforting aroma of eggs cooking to fluffy perfection. I remember pulling the muffin tin from the oven and feeling excited because each little egg cup looked golden and delicious, like tiny personal-sized omelets. These baked eggs quickly became a go-to recipe in my home because they’re incredibly easy, customizable, and perfect for busy mornings when I still want something warm and homemade.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you a delicious, protein-packed breakfast without needing to stand over a skillet. These muffin tin baked eggs are portable, customizable, and freeze beautifully, making them ideal whether you’re feeding a big family or prepping for the week ahead. You can swap ingredients to suit your taste or stick with the classic combination of bacon, potatoes, and cheddar—either way, they turn out fluffy, savory, and deeply satisfying.
Ingredients
- 12 large eggs
- 12 oz cooked bacon, chopped
- 1 ½ cups frozen potatoes O’Brien (with onions and peppers), thawed
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup milk
You can adjust this recipe easily depending on what you have on hand. If you prefer sausage instead of bacon, it works perfectly. I’ve also made these using pepper jack cheese for extra heat, and they were wonderful. The potatoes O’Brien add flavor and structure, so don’t skip them unless you absolutely need to. Milk helps keep the eggs fluffy, but you can use heavy cream if you want a richer texture.
Equipment Needed
- Standard muffin tin
- Mixing bowl
- Whisk
- Skillet (for bacon)
- Measuring cups
- Nonstick spray or silicone muffin liners
A silicone muffin pan works amazingly well here because the baked eggs pop out effortlessly. If you’re using a metal pan, make sure you grease every nook and cranny—trust me, eggs love to stick. A sturdy whisk is useful for incorporating air into the eggs, giving them a softer, fluffier finish. And while not required, I love using a cookie scoop to evenly portion the egg mixture into the muffin tin.
Step-by-Step Instructions
I always start this recipe by cooking the bacon until it reaches that perfect balance between crispy and chewy. Once it’s done, I let it cool slightly before chopping it into small pieces, because mixing hot bacon with eggs can start cooking them too soon. While the bacon cools, I thaw the potatoes O’Brien just enough so they don’t create pockets of cold in the mixture. I like using a paper towel to pat them dry so they don’t add unnecessary moisture.
Next, I crack all the eggs into a large mixing bowl. I whisk them vigorously—the more air, the fluffier the final texture. Once the eggs look smooth, I add milk, salt, and pepper. The mixture becomes a beautiful golden color, and I can already smell the comforting aroma of breakfast coming together. I then fold in the chopped bacon, potatoes, and shredded cheese. This combination creates a hearty mixture that bakes into a complete breakfast in one perfect bite.(See the next page below to continue…)