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Mini Egg Cups with Bacon, Cheddar, and Chives, muffin tin eggs, muffin egg cups with bacon, bacon, breakfast, Egg cups, breakfast egg cups, Bacon egg muffins

Muffin Tin Eggs with Bacon, Cheddar, and Chives

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 Egg Muffins
Author Coco and Ash


  • 6 slices Wright Brand Hickory Smoked Bacon (cooked and chopped)
  • 7 large eggs
  • 3/4 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup finely shredded cheddar cheese
  • 2 tbsp chopped chives


  • Pre-heat your oven to 350 degrees and spray a 12 cup standard muffin tin with non-stick spray. 
  • Cook your bacon slices in a large skillet until browned and crispy. Drain on paper towels when done. 
  • After letting the grease drain off the bacon, slice the bacon into 1/2 inch slices and set aside. 
  • In a large bowl, add your eggs, milk, salt, and pepper and whisk together until the eggs are completely broken up. 
  • Add 1/4 cup of egg mixture to each of the sprayed muffin cups. 
  • Add 1 tablespoon of cheese into each muffin cup. 
  • Add about a tablespoon of bacon to each muffin cup. It's a little hard to measure chunks of bacon like this so just add in each muffin cup until you have about the same amount in each.  (You can never have too much!)
  • Sprinkle each muffin cup with the chives and bake for 40 minutes or until the eggs are slightly browned and cooked through. 
  • You can eat these immediately or let them cool then place them in a zip-top bag for a breakfast on the go. Just microwave each for about 30 seconds and enjoy!