Gluten-Free Bacon and Egg Muffin
Start your day with these protein-packed **Gluten-Free Bacon and Egg Muffins**, a deliciously easy recipe perfect for busy mornings or meal prep! These hearty muffins feature a fluffy blend of whisked eggs, **gluten-free muffin mix**, and savory shredded cheddar cheese, studded with crispy bacon bits for a smoky, satisfying bite. A hint of scallion adds a fresh pop of flavor, while simple pantry staples like milk, salt, and black pepper bring it all together. Baked to perfection in just 25 minutes, these muffins are not only gluten-free but also portable, making them an excellent grab-and-go breakfast option. Try them fresh out of the oven or store them in the fridge for up to 3 days for a quick, wholesome snack anytime! Perfect for brunch spreads or pairing with a side salad, these muffins are a versatile addition to your gluten-free meal rotation.
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Recipe Information
Ingredients
- 1 cup Gluten-free muffin mix
- 6 large Eggs
- 0.5 cup Milk
- 4 slices Bacon
- 0.5 cup Cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped scallions (optional)
- 1 as needed Butter or gluten-free cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with butter or gluten-free cooking spray.
In a large skillet over medium heat, cook the bacon slices until crispy. Remove them from the pan, let them cool slightly, and then crumble into small pieces.
In a large mixing bowl, whisk together the eggs and milk until well combined.
Add the gluten-free muffin mix to the egg mixture and stir until just combined.
Fold in the crumbled bacon, shredded cheddar cheese, salt, black pepper, and chopped scallions if using. Combine evenly.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are set and lightly golden on top.
Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 66.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 983 mg | 76% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
