Breakfast Egg Muffins with Bacon (Print Version)

Savory egg muffins with cheddar, bacon, and peppers—warm, handheld breakfast ready in 35 minutes.

# What You 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 for muffin tin

# Directions:

01 - Set oven temperature to 350°F and allow to fully preheat.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all surfaces are well coated.
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 distributed throughout the mixture.
05 - Pour the egg mixture into prepared muffin tin, filling each cup approximately two-thirds full.
06 - Bake for 18 to 20 minutes until muffins are set and lightly golden brown. A toothpick inserted in the center should come out clean.
07 - Remove from oven and allow to cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin.
08 - Serve warm immediately or cool completely before storing in an airtight container in the refrigerator for up to 5 days. Reheat in microwave before serving.

# Expert Suggestions:

01 -
  • You can grab breakfast straight from the fridge and reheat it in thirty seconds.
  • They taste like a warm diner omelet but fit in your hand.
  • Everyone gets their own perfect portion with crispy edges and a tender center.
  • You can change the fillings every week and never get bored.
02 -
  • Don't skip the milk, it keeps the eggs from turning dense and rubbery in the oven.
  • Fill each cup only two-thirds full or the muffins will overflow and stick to the top of the tin.
  • Let them cool for the full 5 minutes before removing, or they'll fall apart when you try to lift them out.
03 -
  • Use a silicone muffin pan if you have one, the muffins pop out without any sticking or scraping.
  • Whisk the eggs until you see bubbles on the surface, that extra air makes the muffins lighter and fluffier.
  • If you're freezing them, label the bag with the date so you remember when you made them.
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