Bacon Cheddar Chive Egg Muffins are an easy and delicious THM breakfast recipe you can up in no time at all! A quick, easy and healthy recipe the whole family will love.
This recipe is Trim Healthy Mama friendly (THM S), low carb and gluten free. Also, yummy 😉
The first time I had egg muffins was when my parents and youngest brothers came around to make us brunch shortly after we had our first baby.
Actually, my mom added bacon to the muffin cups as little “quiche crusts” and that is amazing. But I only had chopped bacon in my freezer, so that’s what you’re getting today.
I’ll definitely share how we make the little mini quiche thingies sometime, too!
But today, let’s talk about these Bacon Cheddar Chive Egg Muffins.
I’m usually better with E breakfasts (Cinnamon Apple Baked Oatmeal or Pumpkin Oatmeal Pancakes, anyone?)
But egg dishes are my favorite S breakfast, so I’m always looking for ways to switch things up without making a huge fuss in the morning. And these tick all those boxes.
- the egg muffins are quick and easy to make
- they are portable, kid-friendly and even taste nice when they’re cold
- it’s easy to make a large batch, which helps when you have a family who’s always STARVING. I mean, really, as I type this my kids are nagging me to give them food when they just had a very filling lunch an hour ago.
Anyways, enough with the food loving. Let’s get cooking.
My best tips for foolproof egg muffins:
Grease the muffin cups
Really, you’ll regret it if you don’t grease the cups well.
You could technically bake these in nonstick silicone liners, but I don’t trust those colorful little silicone cups in heat because I’m special like that.
Chop everything quite small
The whole deal about these is that they’re basically finger food for breakfast, so they are small.
You need to dice the veggies and bacon into itty-bitty bite sized pieces to make sure everything is evenly divided between all the egg muffins.
Otherwise your people will start complaining that they have too much pepper and too little bacon in their eggs 😉
Don’t overbake
You want these set, but don’t overbake them.
They dry out if you overbake and tend to stick to the muffin cups more, too.
Can you freeze egg breakfast muffins?
Yes, you can! They are super convenient to have on hand or low carb / THM S snacks, lunches or breakfasts.
- allow to come to room temperature before freezing
- it’s a good idea to freeze them in a single layer on a baking sheet until firm (1-2 hours) before bagging them up (that way you can take them out individually)
- use bags or containers suitable for freezing
- label with the name and date (freeze for up to 3 months)
- heat in the oven (or in the microwave if you’re not a purist weirdo like I am) until piping hot all the way through before eating
What can you serve with egg muffins for breakfast?
So you can either eat lots of these and call it breakfast, or you can eat a few and have a side of something else with them.
Some of our favorite side dishes:
- have a side of sautéed low starch veggies (kale, zucchini, broccoli…)
- have a breakfast salad – no, really! Chop some cucumber and a tomato (tomatoes are a little higher in carbs so don’t go too wild) and some lettuce and douse them in olive oil, chopped herbs and a splash of ACV. Perfect side.
- Spread your egg muffins with homemade guacamole. I’m serious. It’s SO good, and so satisfying.
The hubby and kids usually have a side of sourdough bread or a sprouted wheat bagel to turn this into a crossover.
Grab the printable recipe here:
Bacon Cheddar Chive Egg Muffins
Ingredients
- 8 large eggs, beaten
- 1 red pepper, deseeded and chopped
- 1 small onion, chopped
- 1/4 cup chopped chives
- 1/3 cup chopped bacon
- 1/3 cup shredded cheddar cheese
- salt & pepper, to taste
Instructions
- Preheat the oven to 375°F and grease a 12 cup muffin pan well.
- Mix all ingredients for the egg muffins together in a medium bowl. Evenly divide between the prepared muffin cups.
- Bake for 15-18 minutes, or until the egg muffins are firm to the touch and cooked through.
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