Breakfast Egg Muffins (Printable)

Protein-packed handheld breakfast with eggs, cheddar, bacon, and veggies. Make ahead for busy mornings.

# What You Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/2 cup 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 for muffin tin

# How-To:

01 - Preheat oven to 350°F.
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 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 Advice:

01 -
  • You can grab one straight from the fridge, warm it for thirty seconds, and walk out the door with real breakfast in your hand.
  • They taste like a diner omelet but require no flipping, no watching, no last minute panic over runny edges.
02 -
  • Do not skip greasing the tin, even if it claims to be nonstick, because egg loves to cling and tear when you least expect it.
  • Filling the cups more than two thirds causes overflow and uneven baking, leaving you with flat topped muffins that stick to the pan edges.
03 -
  • Crack your eggs into a separate bowl first so you can fish out any rogue shell pieces before they end up baked into a muffin.
  • Let cooked bacon cool slightly before crumbling it into the egg mixture, or the residual heat can start cooking the eggs unevenly in the bowl.
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