Easy Bacon and Egg Breakfast Muffins

Easy Bacon and Egg Breakfast Muffin | www.HomesteadingMom.com


Bacon Makes Everything Better

Are you looking for a dirt cheap, delicious, make-ahead freezer meal? This bacon and egg mufin recipe is it. It has absolutely everything going for it. It only has three ingredients, has a minimal impact on blood glucose, is gluten free, stores easily in the freezer, is customizable, and is absolutely delicious.

And what else would one expect? It is made with bacon. Of course, it’s delicious! Because of the amazing bacon flavor, you really do not need to add any salt or other fillings or flavorings. It’s perfect as is. However, you can always add cheese, green chilies, salsa, mushrooms, olives, or just about anything else you can think of. I kept it minimal here with green onions. 

How to Make Easy Bacon and Egg Breakfast Muffins

All you need to make these muffins is the following:

  • 10 eggs
  • 12 slices of bacon
  • 2 tablespoons of chopped, green onions
  • A 12-cup muffin pan

Preheat your oven to 350°F while you line your muffin pan with bacon. Use one slice per muffin cup, and coil it around the bottom and sides, like this.

Easy Bacon and Egg Breakfast Muffin | www.HomesteadingMom.com
One slice of bacon coiled in each cup.

Pop these in the oven while you prepare the eggs. This will not be crispy bacon. But, this precooking helps to firm it up. I really dislike chewy bacon. I use a well-seasoned, stoneware muffin pan. However, if you want to do this offgrid, you could do this in a Sun Oven with a smaller, graniteware muffin pan. Just cut your ingredients in half for 6 muffins instead. 

I had a couple of pieces of bacon left over, so I fried them up for a snack.

Easy Bacon and Egg Breakfast Muffins| www.HomesteadingMom.com
Gratuitous Bacon Image

While your bacon is precooking, break open your eggs and whisk them (like making scrambled eggs) and add in your chopped, green onions and anything else you’d like to add. Move the muffin pan out of the oven and onto a protected surface, and pour in your egg mixture evenly among the bacon-lined cups. Replace pan into oven and bake at 350°F for an additional 30 minutes.

When you take your muffins out of the oven, they will be puffy, like this. 


Easy Bacon and Egg Breakfast Muffins | www.HomesteadingMom.com
Fresh out of the oven!

Freezer Storage and Servings

Each of these muffins is about 100 calories. So, a serving would be about 3 or 4 muffins.

Once the muffins have cooled, store them in freezer bags with as much air removed as possible, but it stores better with a FoodSaver vacuum sealer.

Don’t forget to check out my first book, Prepper’s Natural Medicine: Life-Saving Herbs, Essential Oils, and Natural Remedies for When There Is No Doctor, is now availble for preorder on Amazon. 

Prepper's Natural Medicine | Cat Ellis

About the Author Homesteading Mom

Homesteading Mom is run by Cat Ellis, an herbalist, prepper and aspiring homesteader. Cat is the author of two books, Prepper's Natural Medicine and Prepping for a Pandemic. Cat Ellis also blogs at KetoCat.com, HerbalPrepper.com, and TheOrganicPrepper.com.

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