Breakfast Egg Muffins with Bacon

The smell of bacon sizzling in the morning used to mean I was already running late. I'd stand at the stove, flipping strips, cracking eggs, rushing through every step while my coffee went cold. Then one Sunday I dumped everything into a muffin tin just to see what would happen. What came out were these golden little rounds—crisp edges, melty centers, and somehow still warm an hour later when I finally sat down to eat.

I started making these for my sister when she stayed with me during her nursing shifts. She'd leave before sunrise, and I'd hear her rummaging in the fridge, then the microwave beeping. She never said much about them, but the empty container on the counter every week told me enough. One morning she texted me from the hospital asking for the recipe, and I realized I'd never actually written it down.

Ingredients

• 6 large eggs: The base of everything here, whisked until they're frothy so the muffins puff up light instead of dense.
• 1/2 cup milk: This keeps the eggs tender and stops them from turning rubbery in the oven.
• 1/2 cup shredded cheddar cheese: Sharp cheddar works best because it holds its flavor even after reheating.
• 1/2 cup diced bell peppers: I use whatever color looks brightest at the store, usually red or yellow for a little sweetness.
• 1/2 cup diced onions: Adds a sharpness that balances the richness of the eggs and cheese.
• 1/2 cup cooked and crumbled bacon: I cook it until it's almost too crispy, because it softens slightly in the batter.
• 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika: Just enough seasoning to make each bite taste intentional without overpowering the other flavors.
• Cooking spray or olive oil: Don't skip greasing the tin, even if it's nonstick, or you'll be digging muffins out with a spoon.

Instructions

Preheat and Prep:

Set your oven to 350°F and grease every cup of a 12-cup muffin tin. I learned the hard way that missing even one cup means a stuck muffin you'll never fully rescue.

Whisk the Base:

In a large bowl, whisk the eggs and milk together until the mixture is frothy and unified. This is where air gets in, so don't be gentle.

Stir in the Fillings:

Add the cheddar, bell peppers, onions, bacon, and all the seasonings. Stir until everything is evenly distributed, making sure no clumps of cheese hide at the bottom.

Fill the Cups:

Pour the mixture into each muffin cup, filling about two-thirds full. They'll puff slightly as they bake, so leave a little room at the top.

Bake Until Golden:

Slide the tin into the oven and bake for 18 to 20 minutes. You'll know they're done when the tops are lightly golden and a toothpick comes out clean.

Cool and Release:

Let them sit in the tin for 5 minutes before loosening the edges with a knife. They'll pop out easily once they've had a moment to settle.

Save

The first time I brought these to a potluck, someone asked if I'd bought them from a cafe. I didn't correct her right away because it felt good to know they looked that intentional. Later, when I admitted I'd made them in a regular muffin tin with leftovers from my fridge, three people asked for the recipe before I'd even finished my coffee.

Make Ahead and Storage

These muffins keep in the fridge for up to five days in an airtight container, and they reheat in the microwave in about 30 seconds. I've also frozen them in a single layer on a baking sheet, then transferred them to a freezer bag once solid. Thaw them overnight in the fridge and reheat in the morning, and they taste nearly identical to fresh.

Swaps and Variations

I've made these with cooked sausage instead of bacon, and with spinach and mushrooms when I wanted something lighter. Feta and sun-dried tomatoes work beautifully if you're in the mood for something a little sharper. You can also skip the meat entirely and load them up with extra vegetables, though I'd add a pinch more salt to compensate.

Serving Suggestions

I usually eat these plain, straight from the container, but they're even better with a spoonful of salsa or a dash of hot sauce on top. My sister likes them with avocado slices on the side, and I've seen people serve them with a handful of mixed greens for something that feels more like brunch.

• Pair with fresh fruit or a smoothie for a balanced breakfast.
• Serve with a side of roasted potatoes or hash browns for a heartier meal.
• Pack them in lunchboxes with a small container of salsa for dipping.

Save

These muffins have become the thing I make when I don't want to think too hard but still want to feel like I've taken care of myself. They're warm, easy, and somehow always exactly what I need on a morning when everything else feels like too much.

Recipe FAQs

→ How long do these muffins stay fresh?

Store in an airtight container in the refrigerator for up to 5 days. They also freeze well—thaw overnight in the fridge and reheat before serving.

→ Can I make these vegetarian?

Yes, simply omit the bacon or sausage. Add spinach, mushrooms, or extra bell peppers for additional flavor and texture.

→ What other cheeses work well?

Feta, mozzarella, pepper jack, or Swiss cheese all create delicious variations. Adjust quantities to maintain proper consistency.

→ How do I know when they're done baking?

Muffins are ready when set and lightly golden on top, about 18–20 minutes. A toothpick inserted in the center should come out clean.

→ Can I reheat these in the oven?

While microwave reheating is fastest, you can warm them at 350°F for 5–10 minutes if you prefer a crispier texture.