Breakfast Egg Muffins (Printable)

Protein-packed muffins with eggs, bacon, cheddar and veggies ready in 35 minutes.

# 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 Greasing

11 - Cooking spray or olive oil

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Grease a standard 12-cup muffin tin 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 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 Suggestions:

01 -
  • You can make a dozen in one batch and have breakfast sorted for half the week without thinking twice.
  • They taste like a full breakfast plate but fit in your hand, which means you can actually eat while getting ready.
  • The combination of melted cheddar, crispy bacon, and sweet bell peppers hits every flavor note you crave in the morning.
02 -
  • Overfilling the cups will cause the muffins to spill over and bake unevenly, so stick to two-thirds full no matter how tempting it is to use up every drop.
  • If your muffins turn out rubbery, you likely overbaked them or used too high a temperature, so trust the toothpick test and pull them as soon as they're just set.
03 -
  • Use a silicone muffin pan if you have one, because the muffins release effortlessly and cleanup is a breeze.
  • Whisk your eggs a little longer than you think you need to, that extra air makes all the difference in how fluffy and light they turn out.
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