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Bacon & Cheddar Egg Muffins

Fluffy bacon and cheddar egg muffins recipe, perfect for meal prep.

Big, fluffy egg muffins loaded with veggies and flavour are the perfect breakfast food on busy mornings. Whether you heat them up to enjoy at home, or wrap them up to take on the road, these egg muffins are the perfect size to start the day.

I make these egg muffins quite regularly as they work well with weekly meal prep. And I love the fact that I can add just about anything to them that I happen to have in the refrigerator. Here I used cheddar, but that can easily be swapped for any other cheese on hand. Same with the selection of vegetables. Try using chopped sausage instead of bacon.

Ovo-lacto vegetarians can swap the bacon for a vegan alternative, and those on dairy-free diets can easily use dairy-free yogurt and cheese with excellent results.



(Makes 6 servings)

  • 12 large eggs, beaten

  • 1/2 cup low-fat plain yogurt (or dairy-free yogurt)

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon paprika

  • calorie-free cooking spray

  • 3/4 cup cheddar cheese, shredded (or dairy-free cheddar)

  • 2 stalks green onion, finely chopped

  • 1 large red chili pepper, finely chopped

  • 6 strips chicken bacon, cooked and chopped

  • 1 cup baby spinach, chopped

  • 12 cherry tomatoes, halved



Preheat oven to 350°F / 180°C, then lightly spray the cups of a jumbo 6-cup muffin pan with calorie-free cooking spray. Set aside.

Place the bacon on a microwave-safe, covered plate and cook in the microwave for 3 to 4 minutes. Set side to cool.

In a large measuring cup, or mixing bowl, add the eggs, yogurt, and spices. Beat well to combine then set aside.

Shred the cheddar using a box grater and chop the vegetables. Once cool, slice the bacon crosswise into short narrow strips.

Distribute the ingredients equally across the muffin cups as follows: cheddar, bacon, green onion, red chili pepper, baby spinach and cherry tomatoes. Pour the egg mixture into each cup slowly, letting it settle to the bottom. Fill each muffin cup equally.

Bake for 25 to 30 minutes, or until the tops are golden brown. The egg muffins will puff up as they bake, but they will sink down again once out of the oven. Serve while hot.


Nutritional Information Per Serving:

total calories = 249 | total fat = 14.04g | saturated fat = 4.16g | cholesterol = 410mg | sodium = 611.33mg | net carbohydrates = 8.04g | dietary fibre = 1.78g | sugars = 5.16g | protein = 23.48g

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