Bacon Wrapped Egg and Cheese Muffin Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6 slices of bread, any kind
  • 12 large (or extra large) eggs
  • Bacon, thin sliced - 2 (12 oz pkg)
  • ¼ - ½ cup shredded cheddar cheese
  • garlic powder (optional)
  • salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Fry bacon in a large skillet until half way cooked. The bacon will finish cooking in the oven. Remove all but 6-7 slices. Set aside.
  3. Continue cooking the 6-7 slices until done and crispy. Set aside.
  4. While the bacon is frying use a biscuit cutter to cut rings from the bread slices. I used a biscuit cutter the same size as my muffin tins and I was able to get 2 circles per slice.
  5. I wanted half of my muffins to be scrambled eggs with the other half being whole eggs, as different family members prefer them different ways. You can also do all of them one way or the other.
  6. To make half of them scrambled and half of them whole eggs: crack 6 of the eggs into a bowl and whisk (if doing all scrambled, use all 12 eggs). Salt and pepper to taste. If doing scrambled, I like to add a little cheese into the whisked eggs at this step.
  7. Spray the muffin pan GENEROUSLY with cooking spray! Place the bread circles into the bottom of the muffin tins and press down slightly.
  8. Sprinkle with a small amount of garlic, if desired. We love the addition of garlic powder as it gives it a more flavorful rich taste.
  9. Using the half cooked bacon slices, line the outside rim of each muffin tin - 1 slice per muffin. (I like to cut my bacon strips in half when cooking, which is why you see 2 pieces in each tin.)
  10. This doesn't have to be exact, just do the best you can to keep it on the outside rim. This forms a perfect cups for holding the eggs. During baking, the bread, bacon and egg will stick together to form a solid muffin.
  11. Using a ¼ cup measuring scoop, fill 6 of the muffin tins with the scrambled egg mixture.
  12. Crack the other eggs one at a time into a measuring cup (to ensure no shell gets in them) and then fill the remaining 6 tins with eggs.
  13. Salt and pepper to taste.
  14. Sprinkle the top of each muffin with shredded cheese.
  15. Crumble the remaining 6-7 slices of crispy cooked bacon and sprinkle on each of the muffins.
  16. Bake in preheated over for approximately 20-25 minutes.
  17. Remove from oven and allow to sit a couple of minutes, then immediately remove onto a platter (this helps prevent muffins from sticking to pan).
  18. That's it! Easy peasy and ready to eat! Enjoy!
These muffins can be kept in the fridge for up to 5 days.

Freezing makes the bacon chewy and whole eggs muffins do not freeze well. For this, I do not recommend freezing them.
Recipe by Mom Does Reviews at