Breakfast Egg Muffins with Bacon (Printable)

Protein-rich handheld muffins with eggs, cheddar, and crisp bacon ready in 35 minutes.

# 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

# Directions:

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 18–20 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 taste like a full diner breakfast but fit in your palm and reheat in seconds.
  • You can customize every batch to use whatever vegetables or cheese are sitting in your fridge.
  • Making a dozen at once means breakfast is solved for nearly a week without any morning effort.
02 -
  • Don't overfill the cups or they'll overflow and create a mess in your oven, I speak from experience with a smoking kitchen.
  • Letting them cool those 5 minutes isn't optional, they need that time to set fully or they'll fall apart when you try to remove them.
03 -
  • Use a silicone muffin pan if you have one, the muffins release effortlessly and cleanup is a breeze.
  • Add a tiny pinch of baking powder to the egg mixture if you want them extra fluffy, it's a trick I picked up from a breakfast caterer.
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