If you’re building out a weekend brunch lineup, these muffins pair beautifully with Bacon Egg and Cheese Breakfast Sliders or the equally prep-friendly Hash Brown Breakfast Casserole.
Pull one straight from the fridge on a busy Wednesday and you’ll understand why you made a batch over the weekend. Bacon and Egg Breakfast Muffins have a golden, slightly set top with a tender egg center — the peppery bite of arugula and the sweetness of fresh tomato tucked in with smoky bacon and salty parmesan.
The method is refreshingly unfussy: cook the bacon and white onion in coconut oil until soft, divide everything into six paper-lined muffin cups along with the tomato, spring onion, parsley, and arugula, then pour in an egg-and-parmesan mixture and bake until golden. They store in the fridge in an airtight container for up to 5 days, which makes them one of the most practical breakfasts you can keep on hand.
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💛 Why you’ll love this recipe
- Golden and satisfying: Each muffin comes out with a gorgeous golden top and a tender, savory egg center packed with vegetables and bacon.
- Built for meal prep: Store them in an airtight container in the fridge for up to 5 days and breakfast is already handled.
- Individual portions from the start: Baked in a standard muffin tray, each serving is self-contained — no slicing, no mess.
- Fresh vegetables in every bite: Tomato, arugula, spring onion, and parsley bring brightness and texture alongside the bacon and eggs.
- Easy to customize: Onions not your thing? You can omit the white onion entirely and the muffins still hold together perfectly.
- Short ingredient list: Nine simple, easy-to-find ingredients — no specialty flour or fancy equipment required.
⏲ How to make this recipe
👉 Easy ingredient swaps
- Omit the white onion or use only the spring onion if you prefer a milder flavor.
- Replace arugula with spinach or another tender leafy green.
- Use any firm ripe tomato you have on hand.
- Skip the parmesan or substitute another hard grated cheese such as pecorino romano.
- Swap coconut oil for any neutral cooking oil you prefer.
✨ Variations
- Add diced mushrooms or bell pepper to the muffin cups along with the other vegetables.
- Stir a pinch of dried chili flakes into the egg mixture for a bit of heat.
- Use turkey bacon or another cooked breakfast meat in place of regular bacon.
- Double the recipe and fill two muffin trays if you want extra servings for the week.
〰️ How to serve
- Grab one cold from the fridge for a fast weekday breakfast, or warm it for a few minutes before eating.
- Serve two on a plate with extra fresh tomato alongside for a simple, complete morning meal.
- Round out a weekend brunch spread with Sheet Pan Breakfast Hash on the side.
- If you love a muffin-tin breakfast, Cottage Cheese Breakfast Muffins are another easy make-ahead option worth trying.
💬 FAQs
Can I make these muffins ahead of time?
Yes — these are made for meal prep. Once baked and cooled, store them in an airtight container in the fridge for up to 5 days.
Can I leave out the onion?
Absolutely. You can omit the white onion entirely, or use only the spring onion. Either way, the muffins hold together and taste great.
What temperature do I bake these at, and for how long?
Bake at 180°C (355°F) for 20 minutes, or until the tops are golden brown and the eggs are cooked all the way through.
What is rocket in the recipe?
Rocket is the Australian and British name for arugula — the same peppery leafy green. The terms are completely interchangeable; use whichever you can find.
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Bacon and Egg Breakfast Muffins
Ingredients
- 2 slices bacon, diced 100g / 3.5 oz (any kind of protein will work)
- ½ small white onion, diced
- 3 tablespoons coconut oil
- 2 medium tomatoes, diced
- 1 spring onion, sliced
- 2 tablespoons parsley, finely chopped
- ½ cup arugula, sliced (or spinach)
- 4 large eggs
- 2 tablespoons parmesan cheese, use nutritional yeast for dairy free
Instructions
- Preheat your oven to 180C (355 F).
- In a frying pan over medium heat, saute the bacon and white onions in coconut oil until the onion turns translucent.
- Divide the cooked mixture into 6 individual muffin trays lined with paper cases, along with the tomato, spring onion, parsley, and arugula.
- In a medium mixing bowl, combine the eggs and parmesan cheese (if using). Whisk until the eggs are uniform in colour, and pour into the muffin trays.
- Place the muffin tray into the oven for 20 minutes, or until golden brown on top, and cooked all the way through.
- Keep in an airtight container in the fridge for up to 5 days.
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