Breakfast Egg Muffins with Bacon (Print Version)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect for busy mornings and meal prep.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/2 cup whole milk
03 - 1/2 cup shredded cheddar cheese

→ Vegetables

04 - 1/2 cup diced bell peppers (red, green, or yellow)
05 - 1/2 cup diced onions

→ Proteins

06 - 1/2 cup cooked and crumbled bacon

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon paprika

→ For Greasing

11 - Cooking spray or olive oil

# How to Make It:

01 - Preheat oven to 350°F (175°C).
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large bowl, whisk together eggs and milk until well combined and slightly frothy.
04 - Stir in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly mixed.
05 - Pour the mixture into the prepared muffin tin, filling each cup approximately 2/3 full.
06 - Bake for 18-20 minutes, or until muffins are set and lightly golden. A toothpick inserted in the center should come out clean.
07 - Remove from oven and let cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin.
08 - Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving.

# Additional Tips::

01 -
  • You can grab one straight from the fridge and eat it in the car without making a mess.
  • They taste just as good on day five as they do fresh out of the oven.
  • You can sneak vegetables into breakfast without anyone noticing.
02 -
  • If you overfill the cups, the muffins will spill over and bake into a connected mess that's impossible to separate neatly.
  • Let them cool for the full five minutes or they'll crumble when you try to remove them, I learned that the hard way.
03 -
  • Use a silicone muffin pan if you have one, the muffins pop out without any sticking and cleanup is almost nonexistent.
  • If you like a crispy edge, brush the tops with a little melted butter halfway through baking.
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