If you love easy, grab-and-go breakfast ideas, you’ll also want to check out my Hash Brown Breakfast Casserole and these crowd-pleasing Bacon Egg and Cheese Breakfast Sliders.
On those mornings when you need something fast, satisfying, and genuinely delicious, these 3-Ingredient Bacon & Egg Breakfast Muffins are exactly what you want waiting for you. Just bacon, eggs, and green onion — whisked together, poured into a muffin tin, and baked until the edges are golden. That’s it. You get a dozen little handheld egg muffins that taste like so much more than three ingredients.
What I love most about this recipe is how easy it is to make your own. Toss in some chopped peppers, a handful of kale, or swap the bacon for sausage — the base is endlessly flexible. Make a batch on Sunday and you’ve got breakfast covered for the whole week. They reheat beautifully and are just as good on day four as they are fresh out of the oven.
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Reader Love
Just made these!!! Super easy and delicious!
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💛 Why you’ll love this recipe
- Only 3 ingredients. Bacon, eggs, and green onion are probably already in your fridge.
- Ready in about 30 minutes. From prep to oven to table, this is one of the fastest baked breakfasts around.
- Perfectly portioned. Each muffin tin cavity makes one neat, handheld serving — no slicing, no mess.
- Easy to customize. Add peppers, kale, hot sauce, or swap the protein — the base recipe welcomes any add-in you’ve got.
- Great for meal prep. Bake a dozen on the weekend and you have a grab-and-go breakfast ready every morning.
- Crowd-friendly. The recipe doubles easily, making it a great option for brunch, potlucks, or feeding a hungry household.
👉 Easy ingredient swaps
- Bacon → chopped cooked link sausage: cook it according to package directions, then follow the rest of the recipe as written.
- Green onion → any chopped veggie you love: bell peppers, kale, spinach, or a mix all work really well here.
- Standard muffin tin → mini muffin tin: just reduce your bake time and watch for golden edges as your doneness cue.
- Nonstick spray → any cooking fat you have on hand: a light coat of olive oil or avocado oil works just as well.
✨ Variations
- Add-in veggie boost: stir a cup of chopped kale, spinach, or diced red pepper into the egg mixture before ladling into the tin.
- Spicy version: add a pinch of crushed red pepper flakes or a dash of hot sauce to the whisked eggs.
- Cheesy muffins: sprinkle a little shredded cheddar or pepper jack on top of each cavity before baking.
- Turkey kielbasa swap: swap the bacon for cooked, chopped turkey kielbasa and add your favorite peppers for a heartier muffin.
〰️ How to serve
- Serve warm straight from the tin — they’re great on their own as a handheld breakfast on busy mornings.
- Pair with a side of fresh fruit or alongside a warm bowl of Hash Brown Breakfast Casserole for a bigger weekend brunch spread.
- Pack two or three into a container for an easy, portable weekday breakfast or mid-morning snack.
- Set them out on a platter alongside Bacon Egg and Cheese Breakfast Sliders for a fun brunch buffet.
💬 FAQs
How full should I fill the muffin tin cavities?
Fill each cavity only about halfway. The eggs puff and expand as they bake, and if you overfill them they’ll spill over the top of the tin.
Can I make these ahead of time, and how do I store them?
Yes — these are ideal for meal prep. Store them in an airtight container in the fridge and they should stay fresh for 3–5 days. When you’re ready to eat, just reheat in the oven until warmed through.
Can I freeze these breakfast muffins?
Yes! Let them cool completely, then store in an airtight container or freezer bag. When you’re ready to eat, thaw them in the refrigerator overnight and reheat in the oven until warmed through.
Does this recipe make standard or mini muffins?
Standard-sized muffins — the recipe yields 12 using a regular muffin tin.
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3-Ingredient Bacon & Egg Breakfast Muffins
Ingredients
- 8 bacon slices
- 8 large eggs
- ⅔ cup chopped green onion, green stem only for low-FODMAP
Instructions
- Preheat oven to 350 degrees. Coat muffin tin cavities with nonstick cooking spray.
- In a large pan over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper towel-lined plate. Allow bacon to cool slightly before chopping bacon (or breaking apart with your hands) into small pieces.
- In a mixing bowl, whisk eggs together. Add bacon and chopped green onions and mix again until all ingredients are well-combined.
- Pour or ladle egg mixture into cavities of prepared muffin tin until each cavity is about halfway full (do not exceed this as the eggs in the muffins will expand as they bake and will overflow).
- Transfer muffin tin to oven and bake until edges of muffins are golden brown, about 20-25 minutes. Remove from oven, allow to cool, enjoy!
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