Meat Lovers Egg Muffins are a fantastic way to feed a crowd and work great for meal prep.
I’m not a strict meal prepper—I do portion meat into containers, chop vegetables, and store herbs—but assembling full meals ahead of time and storing them in containers isn’t usually my thing. I tried it, but the kids often finished the best parts like grilled chicken or pasta before the week was through.
That said, if you live with one or two people, meal prepping can be a true time-saver. For my family, making double meals didn’t work well, but every now and then I do make a big muffin tin of these egg muffins and it saves me so much time in the morning.
These muffins make a satisfying breakfast, a quick brunch option, or a protein-rich snack that’s better than many sugary bars. Since we’re a meat-loving family, they’re always welcome at our table.
I like two versions: wrapped with bacon or lined with a deli ham slice. Both are delicious, so I include both methods below.
If you try these Meat Lovers Egg Muffins, tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking — I’d love to see your creations. Thank you for your support.
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Meat Lovers Egg Muffins
10 minutes
15 minutes
25 minutes
The easy and tasty recipe for Meat Lovers Egg Breakfast Muffins
Ingredients
- 12 strips bacon, plus 2 slices for topping (or use deli meat slices as an alternative)
Filling:
- 1/4 pound Italian sausage
- 1/4 pound ground beef
- Pinch of salt, or to taste
- Pinch of black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 4–5 eggs, beaten
- 2 oz shredded cheese (any kind; mild cheddar used here)
Topping:
- Fresh parsley for garnish, if desired
- Bacon crumbles
Instructions
Bacon or Deli Meat
- Bacon Version: Partially cook the bacon (air fryer, pan, or oven) so it will crisp up better once baked. Drain on paper towels or a rack and let cool slightly.
- Deli Meat Version: If using deli ham or similar, skip pre-cooking. Place slices into muffin cups and pierce the bottom with a fork. Cook a few slices of bacon separately for topping, if desired.
Filling
- Heat a skillet and sauté the ground beef and Italian sausage (remove casing if needed) with salt, pepper, onion powder, and dried parsley.
- Cook over medium-high heat for 5–6 minutes, until the meat is no longer pink.
- Beat the eggs well. The filling is salty enough, so additional seasoning of the eggs isn’t necessary.
Assembly
Bacon Version:
- Line muffin cups with partially cooked bacon, then add the meat filling—about a tablespoon or two depending on cup size.
- Add a bit of cheese, then pour the beaten eggs into the cup, filling just below the rim.
- Sprinkle additional cheese if desired.
Deli Meat Version:
- Press ham slices into muffin cups and pierce the bottoms with a fork.
- Add the meat filling, top with cheese, and pour the beaten eggs over the filling.
- Add more cheese on top if you like.
Baking
- Bake in a preheated 350°F (175°C) oven for 12–15 minutes, until set.
- Let cool about 5 minutes, then run a spoon around each cup and gently pop the muffins out.
- Garnish with chopped parsley and crispy bacon bits.
- Cool completely before storing in an airtight container. Keep refrigerated and use within 3 days for best flavor.
Notes
If using ham as the muffin cup liner, crisp some bacon on the side, crumble it, and use it as a topping. I usually add one or two extra bacon slices because it enhances the flavor.
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