Bacon Egg And Cheese Muffins

A close up of a bacon egg and cheese muffin on a plate with the other ones.

Bacon Egg And Cheese Muffins

Quick, easy, and flavorful, these bacon egg and cheese muffins are perfect for a stress-free brunch or grab-and-go breakfast. Fluffy eggs, crispy bacon, and melty cheese bake inside golden puff pastry for a delicious bite with minimal effort.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 235kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
2 puff pastry sheets thawed (there are 2 sheets per package)
10 slices bacon, fried until crispy
1 cup sharp cheddar cheese, shredded
8 large eggs
¼ cup milk
kosher salt, to taste
ground black pepper, to taste

Instructions

Preheat the oven to 400 degrees and spray the muffin cups really well.
Using a pizza wheel, cut each puff pastry sheet into 9 squares.
Place the puff pastry dough into the cups. The corners will come up a little. Lightly poke the bottom with a fork, being careful not to poke all the way through.
Crumble 6 pieces of bacon and divide between the muffin cups (crumble the remaining pieces and set aside for later).
Divide cheese between all muffin cups.
In a separate bowl whisk together eggs, milk and salt and pepper to taste.
Divide the egg mixture evenly between the muffin cups.
Top the muffin cups with remaining bacon crumbles.
Bake for 15-20 minutes of until the puff pastry is golden brown. Serve immediately.

Video

Notes

Keep puff pastry chilled for easy handling. If it gets too warm and sticky, just pop it back in the fridge for a few minutes.

Use a pizza cutter to slice puff pastry into neat squares.

For the fluffiest egg muffins, give the eggs and milk a really good whisk! The more air you whip in, the lighter and fluffier they’ll be.

For the best texture, cook the bacon until crispy. Prefer it a little chewy? Just take it off the heat a bit earlier.

Don’t overfill the muffin cups. The eggs will expand as they cook, so fill the muffin cups only ¾ of the way full to prevent overflow. Overflow won't hurt the egg muffins but it does cause them to stick to the pan.

Puff pastry should be light and crispy with a beautiful golden color when done. If it looks too pale, give it a couple more minutes in the oven.

Let the egg muffins sit in the pan for 5 minutes before carefully removing them to avoid breaking the flaky crust.

Ingredients to prep ahead- Cook and crumble the bacon, shred the cheese, and cut the puff pastry squares in advance. Store them separately in the fridge to save time when assembling.

Leftovers and storage- Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or a toaster oven for a crispier texture.

Nutrition