Cheese Egg Muffins

Bacon, Zucchini, and Cheese Egg Muffins

March 3, 2023

These tasty cheese egg muffins are full of crispy bacon, tender zucchini, and cheese. They are the perfect make-ahead and on-the-go breakfast with over 14 grams of protein!

Egg muffins can be made with virtually any combination of veggies, cheese, and protein - you can make it work for any diet or food preferences. Plus they keep all week in the fridge, making them ideal for grabbing and going.

Now let's talk about today's recipe. I am always up for classic bacon and eggs. Even though it's kind of boring, it's almost always what I order when we go out to breakfast. So in my latest egg muffin creation, I was inspired by this combination.

Using turkey bacon, zucchini, eggs, and some mozzarella cheese this breakfast is both packed with protein and full of flavor. They can be made ahead of time so you can just grab and go during the week. They are also delicious smashed in between an English muffin or wrapped in a low carb tortilla for a quick breakfast sandwich.

How to Make Perfect Egg Muffins

  • Make sure to spray the muffin tin with cooking spray or use parchment cupcake liners since egg muffins tend to stick. Silicone muffin tins help with this as well.
  • Egg muffins rise when they are cooking, so only fill the muffin tin about 3/4 of the way so they don't overflow.
  • Make sure to always let the egg muffins cool before removing them from the tin. They will deflate slightly as they cool, but it gives the dish time to set.
  • Always cook vegetables before adding them to muffins so they aren't raw or crunchy.
  • Season the egg mixture well with salt and pepper. Eggs need a lot of seasoning.

Bacon, Zucchini, and Cheese Egg Muffins

Recipe byKristen McCaffrey of Slender Kitchen
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes
Makes 6 servings


  • 6 pieces turkey bacon
  • 1 zucchini, diced
  • 6 eggs
  • 6 egg whites
  • 1/4 cup skim milk
  • Salt and pepper to taste
  • 1/2 cup shredded part skim mozzarella


  1. Preheat the oven to 375 degrees and spray a standard muffin tin with non-fat cooking spray.
  2. Spray a skillet with cooking spray and heat over medium heat. Add the chopped bacon. Cook until crispy and remove. Drain any excess fat and add the zucchini. Cook for 4-5 minutes until tender.
  3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the zucchini, bacon, and cheese.
  4. Pour the egg mixture into the muffin tin and cook for 20 minutes or until the egg is cooked through and becomes fluffy.

Nutritional Info (2 Muffins)

Calories 145; Carbohydrates 3 grams; Fat 8 grams; Protein 14 grams

Kristen McCaffrey makes a variety of healthy and delicious recipes that she shares on her website,

Cheese Egg Muffins
Kristen Mccaffrey


Kristen McCaffrey makes a variety of healthy and delicious recipes that she shares on her website, Before diving into the world of healthy cooking, she struggled to lose weight, eat well, and find a healthy balance in her life. She has always been in love with food and enjoys healthy recipe development. Kristen is passionate about cooking and creating delicious recipes that encourage other people to eat healthy. See more recipes from Kristen!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.