Breakfast Egg Muffins (Printable)

Golden egg muffins packed with cheddar, bacon, and bell peppers for easy mornings

# 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 to 350°F (175°C) and allow it to fully preheat.
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 about 2/3 full.
06 - Bake for 18-20 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 Suggestions:

01 -
  • They come together in one bowl with whatever you have on hand, no fancy technique required.
  • You can eat them warm from the oven or cold from the fridge, and they still taste like a real breakfast.
  • They freeze beautifully, so you can pull one out on a busy morning and feel like you planned ahead.
02 -
  • Do not overfill the muffin cups, or the egg mixture will spill over and create a mess in your oven.
  • Let the muffins cool for a full 5 minutes before trying to remove them, or they will break apart in your hands.
  • If you skip greasing the tin well, the cheese will glue the muffins to the metal and you will lose half of each one.
03 -
  • Use a silicone muffin pan if you have one, because the muffins pop out effortlessly without any greasing.
  • Whisk the eggs until you see tiny bubbles on the surface, it makes the final texture lighter and less dense.
  • If you are meal prepping, label your container with the date so you know when to use them by.
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