ChefXi OfficialPortable high-protein egg muffins loaded with bacon and cheddar. Perfect for meal prep — make a batch Sunday and reheat all week.
Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with butter or cooking spray.
Use a silicone muffin tin for the easiest release — no greasing needed.
Whisk eggs, heavy cream, salt, and pepper together in a large bowl.
Divide crumbled bacon evenly among the muffin cups.
Pour egg mixture over the bacon, filling each cup about 3/4 full.
Top with shredded cheddar cheese and chopped green onion.
Bake for 18-20 minutes until eggs are set and tops are golden.
Insert a toothpick — it should come out clean.
Let cool for 2 minutes in the tin before removing.
These freeze beautifully — reheat in the microwave for 45 seconds for a quick breakfast.
Store in the fridge for up to 5 days. Reheat in microwave for 30 seconds.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.