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5 from 1 vote

Bacon Egg Muffins

Healthy breakfast weekly meal prep option
Course Breakfast
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 "Muffins"
Calories 120kcal
Author Jessica


  • 6 Large Eggs
  • 1/3 cup 0% Fat Plain Greek Yogurt
  • 4 Scallions diced
  • Salt & Pepper to taste
  • 6 slices Bacon cooked
  • 3 Tablespoons Parmesan Cheese grated


  • Preheat oven to 350°F and lightly grease a jumbo silicone muffin pan. Place the silicone muffin pan on a sheet pan for extra stability.
  • In a large bowl add all of the eggs and Greek yogurt. Using a whisk, whisk rapidly until all of the Greek yogurt is combined with the eggs and no clumps remain. Add the scallions and salt and pepper.
  • In the silicone muffin cups, tear up one piece of bacon per cup. Add bacon directly into the bottom of the muffin cups.
  • Using a 1/3 cup measuring cup, add 1/3 cup of the yogurt egg mixture to each muffin cup.
  • Bake for 10 minutes and then remove from oven, quickly, using a fork slightly mix up each muffin cup. Add ½ Tablespoon of parmesan cheese on top of each bacon egg muffin. Return to the oven and bake for 12 more minutes.
  • Remove pan from the oven and let the muffins cool for 5-10 minutes before removing them from the muffin pan.
  • Carefully remove the bacon egg muffins and serve or let cool completely before storing.


  • Bacon egg muffins will keep in the refrigerator in an airtight container for 4-5 days. 
  • To reheat, microwave on high for 1 minute 30 seconds or bake for 8 minutes @ 350°F in the oven.