Bacon, Basil, Sun-Dried Tomato Egg Muffins
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By now most of you know I love muffins, especially egg muffins!
It’s been so fun having my #MuffinMonday series here on Kroll’s Korner this year! I have some many yummy muffin recipes up my sleeve for the rest of 2019 too!
We like to keep things interesting with breakfast around here. It’s so easy to fall into the habit of having the same few breakfast favorites, but the variety of nutrients and versatility eggs provide makes breakfast fun!
Did you know….Eggs are a universal food and an important part of cuisines around the globe. Every culture has its own recipes for egg dishes!
Do you have some favorite go-to’s for quick and easy breakfasts? Here are some other healthy and easy breakfast ideas if you are stuck in a rut: Blueberry Quinoa Parfait, How to make a breakfast sweet potato, or this High Protein Quinoa Eggs Scramble!
To make bacon, basil, sun-dried tomato egg muffins you’ll need:
- Eggs
- Bacon
- Sun Dried Tomatoes
- Basil
- Red Onion
- Milk
- Cheese
- Salt & Pepper
How to make bacon, basil, sun-dried tomato egg muffins:
Preheat the oven to 325° F.
In a large bowl, crack 10 large eggs and whisk them together.
Then, gather all of your other ingredients to mix in with the eggs.
You’ll mix in cheese; I’ve tried cheddar & mozzarella in this recipe but you can also use other cheeses such as goat or feta. You’ll also mix in sun dried tomatoes, bacon crumbles, red onions, fresh basil, milk, salt and pepper.
Spray a cupcake tin with non-stick cooking spray or line with silicone liners. Fill the cups 3/4 of the way with the egg mixture. Sprinkle with shredded Parmesan right before baking (optional but recommended) and bake for 20-25 minutes.
Let cool for 5 minutes, then enjoy!
These egg muffins are:
Great for meal prep
Low carb
High in protein
Truly tasty
A fun way to eat eggs
Perfect for on the go!
Helpful tips when making bacon, basil, sun-dried tomato egg muffins:
Grease of line your cupcake pan with non-stick cooking spray or use silicone liners for EASY removal and clean up!
Fill each tin 3/4 full.
Sometimes you may notice your muffin collapse a little. This can be solved by making sure your eggs are whisked very well, not using veggies that have too much water, or bake them for just a little longer.
Customize it! If you don’t like onion, swap it out for another veggie you love. You can add in mushrooms, asparagus, bell peppers, spinach, etc.
Don’t have bacon on hand? Make them meat free or use diced ham, salami or even pepperoni! Fan of spicy? Add in jalapeños or hot sauce!
If you use frozen veggies, thaw and strain to remove excess water.
These egg muffins store well in the fridge for 4-5 days. (Or 3-4 months in the freezer).
You can reheat the muffins in the microwave for about 30 seconds or if you have extra time throw them back in the oven at 325 degrees F for about 5-10 min or until warm.
I hope you love these egg muffins! Reminder: These bake beautifully, but make sure you spray your pan well with non-stick spray otherwise they will stick (or use the silicone liners!)
More egg recipes you will love
Spinach and Artichoke Egg Bake
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Bacon, Basil, Sun-Dried Tomato Muffins
Ingredients
- 10 large eggs
- 3/4 cup shredded cheese (cheddar or mozzarella)
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, diced
- 5 strips bacon, cooked and crumbled
- 2 handfuls fresh basil, torn
- 3 Tbsp. milk
- 3 Tbsp. Parmesan (to sprinkle on top prior to baking)
- salt and pepper to taste
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 325° F. In a large bowl, crack the eggs and whisk them together.
- Gather all of your other ingredients to mix in with the eggs. You'll stir in the cheese, sun dried tomatoes, bacon crumbles, red onion, fresh basil, milk, salt and pepper.
- Spray a cupcake tin with non-stick cooking spray or line with silicone liners. Fill the cups 3/4 of the way with the egg mixture. Sprinkle with shredded Parmesan right before baking (optional but recommended) and bake for 20-25 minutes. Let cool for 5 minutes, then enjoy!
Hi Tawnie! Do you have any recommendations on how to reheat after they’ve been frozen? These were delicious fresh, but I defrosted them in the microwave and they became rubbery. Thank you!
Hi Meredith! If reheated for more than 45 seconds in the microwave they have the risk of becoming rubbery. So sorry about that! I prefer them fresh as well and store in the fridge for the week usually. Thank you for making them! xo, Tawnie
No apologies necessary! Next batch, I’ll keep fresh in the fridge to be used that week. I appreciate the response! They’re perfect for quick, school morning breakfasts.
Perfect!! 🙂 Of course!!
What a great idea for a tasty, quick bite that’s ideal as a grab and go snack or breakfast.
Thank you so much Caroline!
These muffins look incredibly delicious! I love make ahead breakfast ideas, and this one is perfect!
Thank you so much Denise!!
I love this recipe Tawnie! I made them for a brunch with my girlfriends and they loved them! Thanks for the recipe!
Ohhhh PERFECT for brunch!! Thank you!!
I made these egg muffins for breakfast this morning and they were SO delicious! Thanks so much for sharing the recipe!
I am so glad you enjoyed them Jessica – thank you for stopping by!!
Oh my, these egg muffins sound delicious! I love an on the go breakfast.
Thank you Andrea!! On the go breakfasts are life saving!