Breakfast Egg Muffins with Bacon (Printable)

Golden muffins with cheddar, bacon, and peppers for easy make-ahead breakfasts.

# 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 Preparation

11 - Cooking spray or olive oil for greasing

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil.
03 - In a large mixing 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.
05 - Pour mixture into prepared muffin tin, filling each cup approximately 2/3 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 allow to 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 Advice:

01 -
  • You can grab one straight from the fridge, reheat it in thirty seconds, and have a real breakfast in your hand before your shoes are on.
  • They taste like a diner omelet but without the cleanup, the waiting, or the soggy toast on the side.
  • You can make a dozen on Sunday night and not think about breakfast again until Thursday.
02 -
  • If you skip greasing the tin, even one cup, you'll spend ten minutes scraping out egg bits and regretting everything.
  • Whisking the eggs until frothy makes the muffins rise with a lighter texture instead of sitting flat and dense.
  • Let them cool for the full 5 minutes or they'll tear apart when you try to remove them.
03 -
  • Use a silicone muffin pan if you have one, because the muffins practically fall out on their own without any greasing.
  • If you like a crispier edge, bake them for an extra 2 minutes and let them sit in the tin a little longer before removing.
  • Don't overfill the cups or they'll spill over and bake unevenly, leaving you with a mess to scrape off the top of the tin.
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