You can keep these egg muffins fresh for up to 3 days in an airtight container in your fridge. Reheat gently in the microwave or enjoy them at room temperature. Just remember that reheating may affect their texture.
If you want to freeze them, simply allow the baked egg muffins to cool completely, wrap them individually in plastic wrap, and place them in a freezer-safe ziplock bag. They’ll stay good for up to 2 months. To reheat, remove from the plastic wrap and heat in the microwave in 15-second intervals until they’re thawed and warmed through.
Cooking Instructions
Preheat your oven to 400°F (200°C).
Grease a 6-count muffin pan.
In a large mixing bowl, whisk together eggs, salt, and pepper.
Add in the cooked bacon, cheddar cheese, Italian seasoning,
and red chili pepper flakes (if desired).
Evenly distribute the mixture into muffin cups, filling each
about 2/3 full. Add extra bacon and cheese on top if you wish.
Bake in the preheated oven for 12-15 minutes until set.
Allow your cheesy bacon egg muffins to cool a bit before
serving, and enjoy them hot, cold, or at room temperature.
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