Breakfast - Kid Friendly

Bacon-Cheddar Breakfast Muffins

Bacon and cheddar; is there a better combination? We recommend making a batch of these to enjoy throughout the week, especially whenever school is back in session. It's easy to grab-and-go even on the busiest of days.

Yields 12 Muffins
Prep + Chill Time 15 min Cook Time 20 min Total Time 35 min

A great grab-and-go solution for the busiest of days without giving up flavor. With kid-friendly ingredients, these muffins make breakfast time simple and delicious.


  • 6 large Rosemary Farm eggs
  • 1 cup all-purpose flour
  • ⅓ cup quick-cooking oats
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pepper
  • ¼ cup applesauce
  • ½ cup shredded cheddar cheese
  • ¼ cup finely-chopped crisp cooked bacon
  • ¼ cup fresh parsley, chopped


  1. Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
  2. Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley.
  3. Spoon mixture evenly into 12 greased 3-inch muffin cups.
  4. Bake in oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes. Cool in pan on wire rack 5 minutes; remove from pan. Serve warm or cool completely.

View Our Blog

Check out our blog to learn more about our process, our partners, and the great eggs we produce.