Bacon + Blue Cheese Egg Muffins

You’ll love these easy Bacon + Blue Cheese Egg Muffins!! They’re perfect for a tasty low carb + gluten free grab and go breakfast!

Prep: 30Cook: 30Total: 60
Servings: 12 1x


  • 6 slices of bacon
  • 1 sweet onion, coarsely chopped
  • 4 oz. blue cheese, crumbled
  • 6 teaspoons fig jam
  • 1 cup whole milk
  • 6 eggs, beaten
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350F.
  2. Cook bacon in a skillet over medium heat. Remove to a plate lined with a paper towel.
  3. Keep the skillet on and cook the chopped onion in the bacon grease. Sauté for about 10 minutes until the onion is reduced, soft, and golden brown.
  4. In a large bowl, combine the beaten eggs, milk, garlic powder, salt, white pepper, crumbled bacon, blue cheese, and caramelized onion.
  5. Line muffin tins with muffin liners.
  6. Use a ladle to scoop the egg mixture into the muffin tins. I made sure to scoop at least once from the bottom of the egg mixture to get equal distribution of the goodies.
  7. Bake for 15 minutes.
  8. After the 15 minutes, scoop a teaspoon of fig jam into the center of the egg muffin.
  9. Bake the muffins for an additional 15 minutes.
  10. Remove the muffins from the oven and allow to sit for 5 minutes in their tins.
  11. Place on a wire cooling rack, or store in the fridge and warm it up before eating!
© The Toasted Pine Nut