Cheesy Bacon and Veggies Breakfast Muffins

🍳 Rise and shine with my Cheesy Bacon and Veggies Breakfast Muffins! 🥓 Whip up a storm with turkey bacon, crunchy veggies, and a whole lot of love. Just mix, pour, and bake for a breakfast that's as easy as it is delicious! 😋
Breakfast Muffins pinit

🌞 Rise and shine, breakfast enthusiasts! If you’re on the lookout for a morning meal that’s both scrumptious and energizing, look no further. Today, we’re diving into the world of culinary bliss with my Cheesy Bacon and Veggies Breakfast Muffins. Packed with the goodness of turkey bacon, colorful veggies, and a cheesy surprise, these muffins are the perfect way to start your day on a delicious note. Get ready to embark on a culinary adventure that’s not just easy but downright joyful!

Breakfast recipe you might like: Sausage and Egg Breakfast Bake

What you’ll need…

P.S. For exact measurements refer the recipe card below.

Breakfast muffins you might like: Almond Blueberry Oat Muffins

Key ingredients: Spray oil, slices of turkey bacon, extra virgin olive oil, shallot, green onions, red bell pepper, broccoli, cottage cheese, garlic powder, salt, cheddar cheese.

Turkey Bacon: Let’s talk about the star of the show – turkey bacon! This lean and flavorful alternative to traditional bacon brings a delightful smokiness to our Cheesy Bacon and Veggies Breakfast Muffins. Not only does it add a savory kick, but it also keeps things on the healthier side, ensuring that your breakfast is both indulgent and mindful.

Colorful Veggies – Bell Peppers and Broccoli: Say goodbye to bland breakfasts and hello to a burst of colors and nutrients! The red bell peppers and chopped broccoli in this recipe not only enhance the visual appeal of our muffins but also contribute a wealth of vitamins and antioxidants. It’s a fantastic way to sneak in some veggies early in the day without compromising on taste.

Egg Whites and Cottage Cheese: For that protein punch, we’re combining egg whites and cottage cheese. This dynamic duo not only ensures our Cheesy Bacon and Veggies Breakfast Muffins are filling but also adds a creamy texture. The protein boost is perfect for keeping you satisfied and fueled throughout the morning, making it an excellent choice for those seeking a hearty and nutritious breakfast option.

Cheddar Cheese: What’s a cheesy breakfast muffin without a sprinkle of cheddar magic? The shredded cheddar cheese in this recipe takes the flavor profile to the next level. Its rich and robust taste complements the other ingredients, creating a harmonious blend that will have your taste buds doing a happy dance.

Incorporating these key ingredients isn’t just about making a delicious breakfast; it’s about crafting a morning experience that’s flavorful, wholesome, and downright delightful. So, let’s dive into the kitchen and create a breakfast masterpiece that checks all the boxes – taste, nutrition, and pure joy! 🧀🥓🌶️

What you’ll need to do…

P.S. Also refer recipe card.

Try this easy breakfast casserole: Potato, Sausage and Broccoli Breakfast Casserole

Cheesy Bacon and Veggies Breakfast Muffins 1
  1. Begin by preheating your oven to 350°F (180°C). Grease a nonstick 12-cup muffin tin with spray oil, ensuring each cup is lined with a half-rasher of turkey bacon around the edges.
  2. In a nonstick skillet over medium-low heat, add the olive oil. Sauté the diced shallot, green onions, and chopped bell pepper for approximately 5-6 minutes. Introduce the broccoli to the mix and cook for an additional minute.
  3. In a spacious bowl, mix together the egg whites, cottage cheese, garlic powder, and salt. Incorporate the sautéed vegetables into the mixture, ensuring an even blend.
  4. Pour the combined egg and vegetable mixture into the bacon-lined muffin tin. Sprinkle the shredded cheddar cheese on top. Position the tin in the center of the preheated oven and bake for 25 minutes or until the mixture is set.
  5. Once baked, carefully remove the muffin tin from the oven. Serve and enjoy, with a recommended serving of 2 muffins per plate. Your Cheesy Bacon and Veggies Breakfast Muffins are ready to delight your taste buds!

Possible substitutions

Certainly! Here are some potential substitutions for the Cheesy Bacon and Veggies Breakfast Muffins:

Try this recipe: Chicken and Sun-dried Tomato Muffins

Turkey Bacon:

  • Substitute with regular pork bacon, chicken bacon, or vegetarian bacon for different flavor profiles.
  • For a meat-free option, consider using tempeh bacon or smoked tofu.

Olive Oil:

  • Replace with avocado oil, canola oil, or melted butter for a different taste.
  • Experiment with flavored oils like garlic-infused or chili-infused oil for added depth.

Shallot, Green Onions, and Bell Pepper:

  • Customize the vegetable mix with your favorites, such as diced onions, cherry tomatoes, or spinach.
  • Feel free to include zucchini, mushrooms, or any other vegetables you enjoy.


  • Swap broccoli with cauliflower or asparagus for a variation in texture and taste.
  • Add or replace with chopped spinach or kale for extra greens.

Egg Whites:

  • Use whole eggs if you prefer a richer flavor and texture.
  • Explore plant-based alternatives like silken tofu or chickpea flour for an egg-free option.

Cottage Cheese:

  • Opt for ricotta cheese or Greek yogurt for a different creamy texture.
  • Consider dairy-free alternatives like almond or cashew-based cheeses for a vegan version.

Garlic Powder:

  • Substitute with fresh minced garlic or garlic paste for a more robust flavor.
  • Experiment with onion powder or your favorite herb and spice blend.

Cheddar Cheese:

  • Try different cheese varieties like mozzarella, feta, or pepper jack for unique flavors.
  • Use dairy-free cheese for a vegan alternative.

Remember to adjust quantities based on your preferences and dietary requirements. Feel free to get creative and tailor the recipe to suit your taste and dietary restrictions!

Some useful tips

Certainly! Here are some useful tips to enhance your experience while making Cheesy Bacon and Veggies Breakfast Muffins:

For pancake lovers: Fluffy Almond Flour Pancakes

Cheesy Bacon and Veggies Breakfast Muffins 2

Prep Ahead:

  • To save time in the morning, prep the vegetables and cook the bacon the night before. This way, assembling the muffins becomes a breeze.

Customize Veggie Mix:

  • Don’t hesitate to experiment with different vegetables based on your preferences or what’s in season. It’s a great way to add variety and color to your muffins.

Mix and Match Cheeses:

  • Explore different cheese combinations or use your favorite cheeses to create a unique flavor profile. A mix of cheddar and parmesan, for example, can add extra depth.

Add Fresh Herbs:

  • Elevate the flavor by incorporating fresh herbs such as parsley, chives, or dill into the egg mixture. Herbs not only add freshness but also complement the savory elements.

Individual Portion Freezing:

  • If you’re meal prepping, consider freezing individual muffins. This allows you to have a ready-to-go breakfast that can be reheated in a microwave or oven.

Use Muffin Liners:

  • Consider using parchment paper or silicone muffin liners to make it easier to remove the muffins from the tin and reduce sticking.

Adjust Seasonings:

  • Taste the egg mixture before baking and adjust seasonings according to your preference. You might want a bit more salt, pepper, or garlic powder to suit your taste buds.

Double the Batch:

  • Make a double batch and freeze the extra muffins for future busy mornings. They can be reheated for a quick and convenient breakfast option.

Serve with Sides:

  • Accompany the muffins with sides like avocado slices, salsa, or a dollop of Greek yogurt for an extra layer of flavor and nutrition.

Get Creative with Toppings:

  • Experiment with toppings like a drizzle of hot sauce, a sprinkle of fresh herbs, or even a dash of balsamic glaze to add a gourmet touch.

Remember, cooking is an art, and these tips are meant to inspire you to make the recipe your own. Feel free to adapt and innovate based on your preferences and dietary needs!

Some serving suggestions

Here are some serving suggestions to complement your Cheesy Bacon and Veggies Breakfast Muffins:

Perfect breakfast bread: Banana and Fig Whole Wheat Vegan Bread

Fresh Fruit Salad:

  • Serve the muffins alongside a refreshing fruit salad. The natural sweetness of fruits like berries, melons, and citrus will balance the savory flavors of the muffins.

Avocado Smash:

  • Create an avocado smash or guacamole to spread on top of the muffins. The creamy avocado adds a delightful contrast to the textures and flavors.

Salsa or Pico de Gallo:

  • Top the muffins with a spoonful of salsa or pico de gallo for a burst of freshness and a hint of spice.

Yogurt Dip:

  • Pair the muffins with a simple yogurt dip flavored with herbs, lemon zest, or a touch of honey for a creamy and tangy accompaniment.

Side of Smoked Salmon:

  • Elevate the meal by serving the muffins with thin slices of smoked salmon. The combination of smoky salmon and cheesy muffins is a match made in breakfast heaven.

Green Salad:

  • Create a light green salad with arugula, cherry tomatoes, and a lemon vinaigrette. The salad adds a crisp and refreshing element to the plate.

Roasted Vegetables:

  • Roast additional vegetables such as cherry tomatoes, asparagus, or mushrooms and serve them on the side for an extra dose of roasted goodness.

Hot Sauce or Sriracha:

  • Provide hot sauce or sriracha on the table for those who enjoy an extra kick. It’s a great way for everyone to customize their breakfast.

Crusty Bread or Baguette:

  • Serve the muffins with slices of crusty bread or a warm baguette for a heartier breakfast option.

Fruit Smoothie:

  • Accompany the muffins with a refreshing fruit smoothie. The combination of a protein-packed muffin and a fruity smoothie creates a well-rounded breakfast.

Feel free to mix and match these suggestions based on your preferences and create a breakfast spread that suits your taste buds. The goal is to make the meal enjoyable and satisfying!

Storage options

To ensure your Cheesy Bacon and Veggies Breakfast Muffins stay fresh and delicious, here are some storage suggestions:

Delicious breakfast: Peaches and Cream Buttermilk Waffles


  • Store any leftover muffins in an airtight container in the refrigerator. This helps maintain their freshness and prevents them from drying out.


  • If you’ve made a larger batch, consider freezing individual muffins. Wrap them tightly in plastic wrap or aluminum foil, place them in a sealable plastic bag, and store in the freezer for up to 2-3 months.


  • When freezing, label the container or bag with the date to keep track of freshness. Include any reheating instructions if needed.


  • Reheat refrigerated muffins in the microwave for about 30 seconds to 1 minute or until warmed through. For frozen muffins, thaw in the refrigerator overnight and then reheat as usual.

Toaster Oven or Oven:

  • For a crispier texture, consider reheating in a toaster oven or conventional oven at a low temperature (around 300°F or 150°C) for a few minutes.

Avoid Moisture:

  • Place a paper towel in the container with the muffins to absorb any excess moisture and prevent sogginess.

Separate Layers:

  • If stacking muffins, place parchment paper or foil between layers to prevent them from sticking together.

Portion Control:

  • If freezing, portion the muffins individually. This way, you can thaw and reheat only what you need, reducing waste.

Keep Toppings Separate:

  • If your muffins have additional toppings like fresh herbs or salsa, consider storing them separately to maintain their texture and flavor.

Plan for Breakfast:

  • If you know you’ll be reheating muffins, plan for a quick and easy breakfast by having accompanying sides and toppings ready to go.

By following these storage suggestions, you can ensure that your Cheesy Bacon and Veggies Breakfast Muffins remain as delectable as the day you baked them. Whether you’re storing for the week or preparing in advance, these tips will help maintain both the flavor and texture of your breakfast delights.

There you have it, breakfast aficionados…

A recipe for a morning masterpiece! These Cheesy Bacon and Veggies Breakfast Muffins are a testament to the fact that a delightful breakfast doesn’t have to be complicated. From the sizzle of the turkey bacon to the burst of colors from the veggies, each bite is a celebration of flavors. So, roll up your sleeves, gather your ingredients, and let your kitchen be the stage for a breakfast symphony that’s as delightful to make as it is to savor. Here’s to mornings filled with good food and great vibes! 🌅✨

Cheesy Bacon and Veggies Breakfast Muffins

Ready to conquer the day? Try my easy-peasy Cheesy Bacon and Veggies Breakfast Muffins! 🧀 Loaded with turkey bacon, colorful veggies, and a sprinkle of cheddar magic. It's like a party in your mouth with every bite!

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 350  °F Servings: 4 Estimated Cost: 15 Calories: 215 Best Season: Suitable throughout the year



  1. Preheat the oven to 350°F (180°C). Coat a nonstick 12 cup muffin tin with spray oil, and line each cup with a rasher of turkey bacon around the edges.

  2. Add the olive oil to a nonstick skillet over medium-low heat, and sauté the shallot, green onions and bell pepper for 5-6 minutes. Add the broccoli and cook for a further minute.

  3. In a large bowl, combine the egg whites, cottage cheese, garlic powder and salt. Add the cooked vegetables and stir to combine.

  4. Pour the egg mixture into the bacon lined muffin tin and top with the shredded cheddar cheese. Place the tin into the center of the oven and bake for 25 minutes, until set.

  5. Remove the tray from the oven and serve. Allow 2 muffins per serving.

Nutrition Facts

Servings 3.99

Amount Per Serving
Calories 214.97kcal
% Daily Value *
Total Fat 9.99g16%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Protein 22.99g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Frequently Asked Questions

Expand All:
Can I store the muffins at room temperature?

It's best to store these muffins in the refrigerator to maintain freshness and prevent spoilage. If you're not planning to consume them within a day or two, refrigeration is recommended.

How long can I keep the muffins in the refrigerator?

Stored in an airtight container, the muffins can be kept in the refrigerator for 3-4 days. Beyond that, the quality may start to degrade.


Can I freeze the muffins?

Yes, absolutely! Individually wrap the muffins in plastic wrap or aluminum foil and place them in a sealable plastic bag. They can be frozen for up to 2-3 months.


How should I reheat refrigerated muffins?

Reheat refrigerated muffins in the microwave for about 30 seconds to 1 minute or until warmed through. You can also use a toaster oven or conventional oven for a crispier texture.


What's the best way to thaw frozen muffins?

For best results, thaw frozen muffins in the refrigerator overnight. Once thawed, you can reheat them using your preferred method.

Can I freeze the muffin batter for later use?

It's not recommended to freeze the unbaked batter as it may affect the texture of the muffins. It's better to bake the muffins first and then freeze them.


How do I prevent the muffins from becoming soggy in the refrigerator?

To prevent sogginess, place a paper towel in the container with the muffins. This will help absorb any excess moisture.


Can I store the muffins with additional toppings like salsa or herbs?

It's advisable to store additional toppings separately to maintain their texture and prevent them from becoming soggy.


Are there any specific tips for reheating in a toaster oven or conventional oven?

When reheating in a toaster oven or conventional oven, use a low temperature (around 300°F or 150°C) to avoid overcooking the muffins.


Can I refreeze muffins after they've been thawed?

It's generally not recommended to refreeze muffins after they've been thawed as it may impact the texture and quality. It's best to thaw only what you plan to consume.

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