Breakfast Egg Muffins with Bacon (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 - Set oven temperature to 350°F and allow to fully preheat.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all surfaces are well coated.
03 - In a large mixing bowl, whisk together eggs and milk until well combined and slightly frothy, approximately 2 minutes.
04 - Stir in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly distributed throughout the mixture.
05 - Pour the egg mixture into 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 into the center should emerge clean.
07 - Remove from oven and allow to cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin.
08 - Serve warm immediately or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in microwave before serving.

# Expert Suggestions:

01 -
  • They wait patiently in your fridge for up to five days, ready to rescue any frantic morning.
  • You can eat them with one hand while doing absolutely anything else.
  • Theyre naturally gluten-free and packed with enough protein to keep you steady until lunch.
  • Every bite delivers melted cheese, crisp bacon, and sweet peppers in one warm, fluffy package.
02 -
  • Underbaking by even two minutes leaves the centers jiggly and wet, so trust the toothpick test.
  • If you skip greasing the tin properly, youll spend ten frustrated minutes digging out stuck muffin pieces.
  • Let them cool for the full five minutes or theyll fall apart when you try to remove them.
03 -
  • Use a silicone muffin pan for the easiest release, no greasing required.
  • Whisk the eggs until frothy to trap air and create a lighter, fluffier texture.
  • Add a tablespoon of salsa or hot sauce directly into the batter for a Southwestern twist.
  • Let the muffins cool completely before stacking them in a container to avoid soggy bottoms.
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