Are you ready to elevate your breakfast game? Say goodbye to boring morning meals and hello to the savory delight of Bacon Cheddar Hard Boiled Egg Breakfast Muffins! These deliciously fluffy muffins are packed with protein and flavor, making them the perfect start to your day. Whether you're meal prepping for a busy week or looking for a scrumptious dish to impress your brunch guests, this recipe is sure to become a favorite. With just 30 minutes of your time, you can whip up a dozen of these mouthwatering muffins that are bursting with cheesy goodness and crispy bacon. Trust us, once you take a bite, you’ll be hooked!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 hard-boiled eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to prevent sticking.
- Begin by preparing the hard-boiled eggs. If you haven't done so already, place the eggs in a pot and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 9-12 minutes, then transfer them to an ice bath to cool before peeling.
- Once the eggs are cool, peel them and chop them into small pieces. Set aside.
- In a large mixing bowl, combine the chopped hard-boiled eggs, shredded cheddar cheese, and cooked crumbled bacon. If you are using chives, add them to the mixture as well.
- In a separate bowl, whisk together the milk, salt, and pepper until well combined.
- Pour the milk mixture into the bowl with the egg, cheese, and bacon mixture. Stir gently until all ingredients are evenly coated.
- Using a spoon or a scoop, divide the mixture evenly among the 12 muffin cups, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Then, carefully remove the muffins from the tin and transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Perfect Hard-Boiled Eggs: To achieve perfectly hard-boiled eggs, consider using eggs that are a week or so old. They are easier to peel than fresher eggs. After boiling, an ice bath not only cools them quickly but also helps prevent the greenish ring around the yolk.
- Customize Your Ingredients: Feel free to mix and match! Add diced vegetables like bell peppers or spinach for extra nutrition, or swap out the cheddar for your favorite cheese.
- Grease the Muffin Tin: If you’re not using liners, make sure to grease your muffin tin thoroughly to avoid any sticking. You can also use silicone muffin cups for easy removal.
- Watch the Baking Time: Ovens can vary, so keep an eye on your muffins as they bake. They should be set and lightly golden on top, which usually takes about 18-20 minutes.
- Storage Tips: These muffins can be stored in an airtight container in the fridge for up to 5 days. They also freeze well, so make a double batch and enjoy them anytime!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 1g
Protein: 12g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 220mg
