Bacon, Egg, and Cheese Muffins

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prep time 18 minutes
yield 12 servings


These muffin tin egg cups are a perfect brunch dish, especially when you have little ones underfoot. You can make them ahead of time and simply reheat when ready to serve and they’ll taste like they’re fresh from the oven. Plus, they’re pre-portioned so serving them to a crowd is easy! Our thanks to Yummy Toddler Food for this recipe.



  • 4 Nellie’s Free Range Eggs, lightly beaten
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup crispy cooked bacon, crumbled
  • 1/4 cup flour
  • 1/2 teaspoon dried thyme


  • Preheat the oven to 350F and grease a mini muffin tin.
  • Stir all ingredients together in a medium bowl. Spoon into muffin cups, filling to the brim.
  • Bake for 16-18 minutes or until firm to the touch and golden brown around the edges. Let cool for a few minutes in the pan, then serve warm or at room temperature.
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Comments Reviews

NancyJune 05, 2019

Can you freeze these? I'd like to make these for myself (I'm a single). Would halve the recipe and freeze a few. Yes or no?


Yes, absolutely, Nancy! These are a perfect food to freeze and re-heat another time. We hope you can try it out!

LynMay 25, 2019

These are NOT gluten free. They contain flour!


Thank you for catching that, Lyn! We're so sorry for the error on our end and have removed the gluten free label from this recipe.

Donna BarthaMay 14, 2019

I don't eat cottage cheese -- too much salt -- what else could I use? Maybe ricotta?


Hi Donna! While we've not tried this recipe with substitutions, we believe that the Ricotta would be a good substitute for the cottage cheese in this recipe. You may be able to use sour cream as well, but may have to modify the amount to compensate for the liquid. We look forward to hearing if you try this recipe with any modification and how it works for you!

Sandy ClabaughMay 07, 2019

Can bell peppers or something similar be substituted for the baby pig without losing integrity of the recipe?


HI Sandy! Thanks for reaching out. We think substituting the green pepper for the bacon is a great idea. One suggestion would be to make sure that the pieces of pepper should be around the same size or smaller than the bacon would have been, as larger pieces will likely sink to the bottom of the batter. We hope you get a chance to try the recipe and let us know what you think!

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