Sriracha Bacon Breakfast Egg Muffins Recipe
Start your day with a kick of flavor! For something quick and easy, indulge in our Sriracha Bacon Breakfast Egg Muffins that combines the perfect blend of spice and savory goodness.
Looking for a delicious and protein-packed breakfast that will kickstart your day? Look no further than these Sriracha Bacon Breakfast Egg Muffins!
Packed with the perfect combination of spicy Sriracha, crispy bacon, and fluffy eggs, these muffins are not only incredibly flavorful but also easy to meal prep in advance. They’re kinda like a fun mini version of our keto breakfast casserole!
Whether you’re looking for a quick grab-and-go option or a satisfying brunch dish, this recipe is sure to satisfy your taste buds and keep you energized throughout the morning.
So fire up your oven and get ready to indulge in these mouthwatering Sriracha Bacon Breakfast Egg Muffins!
Ingredients Needed
Eggs
Chopped red bell pepper
Chopped green bell pepper
Roughly chopped baby spinach
Chopped onions
Cooked and crumbled bacon
The Laughing Cow® White Cheddar Cheese Wedges
Coconut oil
Minced garlic
Sriracha — Or any other hot chili sauce. Tabasco is a great substitute, especially if you are serving the muffins at a brunch party with Bloody Marys.
Salt and ground black pepper to taste
How to Make Sriracha Bacon Breakfast Egg Muffins
1 — Preheat your oven to 350°F (175°C).
2 — To make the bacon crumbles: In a skillet over medium heat, cook the bacon slices until they are crispy. (We used 8 slices). Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
3 — In the same skillet over medium heat, using a teaspoon of the bacon grease or some cooking oil, sauté the garlic, onions, spinach, and diced green and red bell peppers and onions until they become soft and tender, about 4-5 minutes. Season with a pinch of salt and pepper. Stir, then set aside.
4 — In a large mixing bowl, crack the 8 eggs and whisk them together. Add in crumbled bacon, sautéed and vegetable mix. Then, stir in as much Sriracha sauce as you like. Mix everything well to combine. Adjust the Sriracha to your preferred level of spiciness. (We like things spicy so we used 2-3 tablespoons of the hot sauce.)
5 — Pour the egg mixture evenly into a greased cupcake pan or muffin pan. Fill each slot nearly to the top. We used a cupcake pan for smaller bite-sized egg muffin cups. If you opt for muffin tins, please be aware that your egg muffin cups will be larger than pictured.
6 — Bake for 15-18 minutes in the preheated oven, or until a toothpick comes out clean or until the breakfast muffins are set in the middle and the tops are slightly golden.
7 — To make the topping: While the breakfast egg muffins are baking, combine the The Laughing Cow® White Cheddar Cheese Wedges into a bowl and stir until it’s nice and fluffy.
8 — When the egg cupcakes are cool enough to eat, pipe or spoon a dollop of the whipped White Cheddar Cheese Wedges on top, and serve immediately.
Recipe Notes and Tips
More mix-in ideas:
Play with the flavors by adding or substituting the mix-ins. Some delicious ideas: shredded cheddar, cooked ground breakfast sausage, ham, green onions, egg whites, cooked spinach, diced potatoes, tomatoes and more.
How to keep the egg cups from sticking:
It is really important to use a non stick cooking spray and to evenly spray and grease the pan. If you are using a silicone muffin pan, you do not have to grease it. However, it doesn’t hurt to do so to ensure that the muffins easily pop out.
Make sure to also allow the muffins to cool before removing them, about 10 minutes. Run a butter knife around the muffins to loosen them.
How to Store and Reheat Your Breakfast Muffins
If you’re meal prepping like us, store them in an airtight container. Consume them within 3-4 days.
Or freeze them in an airtight container for up to 3 months. Thaw the frozen muffins in the refrigerator overnight before reheating them.
To reheat, simply microwave the muffins for 20 to 30 seconds.
More Easy Breakfast Recipes
We love whipping up this egg muffin recipe in the kitchen cause they barely take any time, considering how healthy they are. Low carb and gluten free muffins? What more can you ask for?!?
For more breakfast ideas, check out a few of our favorites below —
- 14 Instant Pot Breakfast Recipes
- 13 Sweet Breakfast Recipe
- Savory Oatmeal Breakfast Bowls
- Spiced Cinnamon Waffles with Bourbon Syrup
Sriracha Bacon Breakfast Egg Muffins Recipe
Equipment
- Large mixing bowl
- Cupcake pan or muffin pan
Ingredients
- 1/2-1 cup bacon cooked and crumbled, about 8 pieces
- 1 tbsp cooking oil
- 1/2 cup onions chopped
- 1/2 tsp minced garlic
- 1 cup red bell pepper chopped
- 1 cup green bell pepper chopped
- 2 cup baby spinach roughly chopped
- 2 tbsp Sriracha more of less depending on your spice preference
- 8 eggs
- 1 container The Laughing Cow® White Cheddar Cheese Wedges
- Salt and pepper to taste
Nutrition
Instructions
- Preheat your oven to 350°F (175°C).
- To make the bacon crumbles: In a skillet over medium heat, cook the bacon slices until they are crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In the same skillet over medium heat, using a teaspoon of the bacon grease or some cooking oil, sauté the garlic, onions, spinach, and diced green and red bell peppers and onions until they become soft and tender, about 4-5 minutes. Season with a pinch of salt and pepper. Stir, then set aside.
- In a large mixing bowl, crack the 8 eggs and whisk them together. Add in crumbled bacon, sautéed and vegetable mix. Then, stir in as much Sriracha sauce as you like. Mix everything well to combine. Adjust the Sriracha to your preferred level of spiciness.
- In a large bowl, whisk all 8 eggs, then stir in the veggie mixture along with the bacon crumbles. Add in any amount of Sriracha desired. I like things a bit spicier so I used 2-3 tablespoons (or a really generous squeeze).
- Pour the egg mixture evenly into a greased cupcake pan or muffin pan. Fill each slot nearly to the top. We used a cupcake pan for smaller bite-sized egg muffin cups.
- Bake for 15-18 minutes in the preheated oven, or until a toothpick comes out clean or until the breakfast muffins are set in the middle and the tops are slightly golden.
To make the whipped cheese topping:
- While the breakfast egg muffins are baking, combine the The Laughing Cow® White Cheddar Cheese Wedges into a bowl and stir until it’s nice and fluffy.
- When the egg cupcakes are cool enough to eat, pipe or spoon a dollop of the whipped White Cheddar Cheese Wedges on top, and serve immediately.
This post is made possible by The Laughing Cow® . Thanks so much for supporting the brands that keep bigger and better DIY’s and even sweeter sweets coming straight to your inbox everyday!
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