This post may contain affiliate links. Please see my disclosure policy for more details.
These easy make ahead Bacon & Mushroom Breakfast Egg Muffins make the perfect quick healthy breakfast to have in the fridge or freezer to grab on the go. They are hearty and packed with eggs, crispy bacon, mushrooms, garlic and cheddar cheese. They are also very customizable and can be made with any type of meats or vegetables. I hope you enjoy!
Make These Bacon & Mushroom Breakfast Egg Muffins
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
To make these bacon & mushroom breakfast egg muffins you start by positioning your oven rack in the center of the oven and grease 2x standard 12 cup muffin pans. This recipe yields 18 muffins.
Then you heat oil in a medium large pan over medium high heat and cook the bacon and mushrooms until starting to brown. About 5 minutes. Add in the minced garlic and cook until fragrant. About 1 minute. Take the skillet off the heat.
Lightly beat the eggs in a large bowl and then add in all of the remaining ingredients until combined.
Pour or scoop the mixture into the muffin cups filling them about 3/4.
Bake for 14-15 minutes or until set and the top is lightly golden brown.
Run a knife along the sides of the muffins to remove from the pan.
Highly Customizable Egg Muffins
Egg muffins make the perfect breakfast, snack or anytime meal. They are quick, healthy, easy and nutritious. You can add any type of meats, herbs, vegetables and cheeses you want. All you need is 10 eggs, grated cheese and any add ins of choice.
How To Store Egg Muffins?
Refrigerator:
Store any egg muffins leftovers in an airtight container or a Ziploc bag in the refrigerator for up to 3-4 days.
Freezer:
Wrap individually in plastic wrap and freeze in an airtight container or Ziploc bag for up to 2-3 months.
How To Reheat Egg Muffins?
From Refrigerator:
Reheat in the microwave for 20-30 seconds until heated through.
From Freezer:
Unwrap from plastic wrap and heat in the microwave for 80-90 seconds until heated through.
Notes & Substitutions
Vegetable Oil: Instead of vegetable oil you can use any type of oil or butter.
Bacon: Try using ham instead bacon. Or any other meats you want.
Mushrooms: Seeing as these breakfast egg muffins are very customizable you can use any type of vegetables you want in this recipe.
Garlic: I use minced garlic cloves in this recipe because I think it gives the fried mushrooms a great flavor. But you can also use 1 teaspoon garlic powder instead.
Grated Cheddar: You can use any other grated cheese you want.
Other Recipes You Might Like
Healthy Breakfast Banana Split
Homemade Breakfast Granola Bars
Breakfast Granola Yogurt Bowls
I hope you enjoy these bacon & mushroom breakfast egg muffins as much as I do. And if you make them be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend
PrintBacon & Mushroom Breakfast Egg Muffins
These easy make ahead Bacon & Mushroom Breakfast Egg Muffins make the perfect quick healthy breakfast to have in the fridge or freezer to grab on the go. They are hearty and packed with eggs, crispy bacon, mushrooms, garlic and cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 1x
- Category: Breakfast
Ingredients
1 tablespoon vegetable oil
100 gr / 3.5 oz bacon, diced
100 gr / 3.5 oz mushrooms, finely chopped
2 garlic cloves, minced
10 large eggs, beaten
½ teaspoon fine salt
¼ teaspoon pepper
100 gr / 3.5 oz grated cheddar
Instructions
Preheat oven to 190C / 375F.
Position your oven rack in the center of the oven and grease 2x standard 12 cup muffin pans. This recipe yields 18 muffins.
Heat oil in a medium large pan over medium high heat and cook the bacon and mushrooms until starting to brown. About 5 minutes. Add in the minced garlic and cook until fragrant. About 1 minute. Take the skillet off the heat.
Lightly beat the eggs in a large bowl and then add in all of the remaining ingredients until combined.
Pour or scoop the mixture into the muffin cups filling them about 3/4.
Bake for 14-15 minutes or until set and the top is lightly golden brown. It should also spring back when you touch it.
Run a knife along the sides of the muffins to remove from the pan.
