Breakfast Egg Muffins with Bacon (Printable version)

Handheld breakfast with eggs, bacon, cheddar, and vegetables. Quick to make and easy to reheat.

# Ingredient List:

→ 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

# How-To Steps:

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 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 Advice:

01 -
  • They taste like a full breakfast but fit in one hand, no plate or fork required.
  • You can bake them once and have warm, protein-packed breakfasts ready all week long.
  • Every bite has crispy bacon, melty cheese, and sweet bell pepper in perfect balance.
  • Theyre naturally gluten-free and easy to customize with whatever you have in the fridge.
02 -
  • Grease the tin thoroughly, even nonstick pans need help or youll be prying muffins out in sad, crumbly pieces.
  • Dont overfill the cups past two-thirds or theyll puff over the edges and bake unevenly.
  • Let them cool for the full 5 minutes before removing, hot egg muffins are fragile and will fall apart if you rush.
03 -
  • Use a silicone muffin pan if you have one, the muffins release with zero effort and cleanup is a breeze.
  • Crack your eggs into a separate bowl first to catch any rogue shells before they end up baked into breakfast.
  • If youre freezing a batch, label the bag with the date and reheat straight from frozen for 60 to 90 seconds in the microwave.
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