Breakfast Egg Muffins (Printable Version)

Golden muffins with eggs, bacon, cheddar, and bell peppers for easy breakfast prep

# The Ingredients 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, mixed colors
05 - 1/2 cup diced yellow onion

→ Proteins

06 - 1/2 cup cooked and crumbled bacon

→ Seasonings

07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika

→ For Greasing

11 - Cooking spray or extra virgin olive oil for muffin tin

# Step-by-Step Instructions:

01 - Set oven temperature to 350°F and allow 5 minutes for preheating.
02 - Lightly coat a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all surfaces are adequately covered to prevent sticking.
03 - In a large mixing bowl, vigorously whisk together eggs and milk until well combined and slightly frothy, approximately 1-2 minutes.
04 - Add cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until all components are evenly distributed throughout.
05 - Carefully pour the egg mixture into prepared muffin tin, filling each cup approximately two-thirds full to allow for slight expansion during baking.
06 - Place in preheated oven and bake for 18-20 minutes until set and lightly golden. Muffins are done when a toothpick inserted in the center comes out clean.
07 - Remove from oven and allow to cool for 5 minutes. Run a thin knife around edges if necessary and carefully transfer muffins from tin to serving plate.
08 - Serve muffins warm or at room temperature. For storage, cool completely and place in airtight container. Refrigerate for up to 5 days or freeze for extended storage. Reheat in microwave before serving.

# Additional Tips::

01 -
  • These little savory bites reheat beautifully even after a few days in the fridge, making your morning routine infinitely easier without sacrificing taste.
  • The recipe is endlessly customizable with whatever odds and ends are hiding in your refrigerator, turning potential food waste into something delicious.
02 -
  • Over-filling the muffin cups past the two-thirds mark will cause them to puff up beautifully in the oven but then collapse dramatically once cooled, leaving you with sad, deflated egg discs.
  • The muffins will continue cooking slightly after removal from the oven, so its better to pull them out when they still look slightly moist in the center rather than waiting until theyre completely firm.
03 -
  • If your muffins stick despite greasing the pan well, place the tin in hot water for a minute and they should release more easily without breaking apart.
  • For make-ahead convenience, prepare the entire mixture the night before and refrigerate it covered, then just give it a quick stir before pouring into the muffin tin in the morning.
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