Breakfast Egg Muffins with Bacon (Printer-Friendly)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect make-ahead breakfast for busy mornings.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/2 cup 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F.
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 two-thirds full.
06 - Bake for 18 to 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.

# Expert Tips:

01 -
  • They bake while you shower, and you can grab two on your way out the door without a plate or a fork.
  • The edges get crispy and golden while the centers stay soft, like a cross between an omelet and a soufflé.
  • You can toss in whatever vegetables or cheese you have on hand, so no two batches ever taste exactly the same.
02 -
  • Don't skip greasing the tin, even if it's nonstick, or you'll spend ten minutes prying out stuck muffins with a spoon.
  • Filling the cups more than two-thirds causes them to overflow and bake unevenly, leaving you with flat, lopsided tops.
  • Let them cool for the full five minutes, or they'll fall apart when you try to remove them from the tin.
03 -
  • Use a light hand when whisking the eggs, you want them frothy but not overworked or the muffins can turn rubbery.
  • If you're adding spinach or other greens, sauté them first to cook out excess moisture, or the muffins will be watery.
  • Invest in a silicone muffin pan if you make these often, they release perfectly every time without any greasing.
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