Breakfast Egg Muffins (Printable Version)

Golden egg muffins with cheddar, bacon, and bell peppers—ideal for make-ahead breakfasts.

# 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, 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

# How to Make It:

01 - Set oven to 350°F and allow 10 minutes for preheating.
02 - Lightly coat a 12-cup standard muffin tin with cooking spray or olive oil, ensuring even coverage on bottom and sides.
03 - In a large mixing bowl, whisk together eggs and milk until thoroughly combined and slightly frothy, approximately 2 minutes.
04 - Add cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika to egg mixture. Stir until all components are evenly distributed.
05 - Carefully pour mixture into prepared muffin tin, filling each cup approximately two-thirds full to allow for rise during baking.
06 - Bake for 18 to 20 minutes until muffins are set and edges are lightly golden. Insert a toothpick in center; it should withdraw clean with no wet batter.
07 - Remove from oven and allow to rest for 5 minutes. Run a knife around edges of each muffin and gently remove from tin.
08 - Serve warm immediately or cool completely. Store in airtight container in refrigerator for up to 5 days. Reheat in microwave for 30 to 45 seconds before serving.

# Expert Advice:

01 -
  • They bake while you shower, and you can grab them cold from the fridge all week long.
  • Every bite has crispy bacon, melted cheese, and just enough vegetables to feel like youre doing something right.
  • You can freeze a whole batch and reheat one in thirty seconds when youre running late.
02 -
  • Don't skip greasing the tin, even if it's nonstick, because egg loves to cling and you'll end up scraping out mangled muffins.
  • Let them cool for the full five minutes before trying to remove them, or they'll tear apart and leave half the muffin stuck to the pan.
  • If you're freezing a batch, wrap each muffin individually in plastic wrap so you can grab just one at a time without thawing the whole stash.
03 -
  • Use a silicone muffin pan if you have one, because the muffins release effortlessly and cleanup is a breeze.
  • Add a pinch of smoked paprika or a dash of hot sauce to the egg mixture if you want a little more depth and warmth in every bite.
  • Let the bacon cool slightly before crumbling it into the eggs, so the fat doesn't pool and make the bottoms greasy.
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