Breakfast Egg Muffins (Printable)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect for busy mornings and meal prep.

# 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 for muffin tin

# How to Make It:

01 - Preheat oven to 350°F
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all cups are well coated
03 - In a large mixing 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 distributed throughout the mixture
05 - Pour the egg mixture into the 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 in the center should come out 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 Advice:

01 -
  • You can grab one straight from the fridge, pop it in the microwave for thirty seconds, and have a real breakfast instead of a granola bar.
  • Everything gets mixed in one bowl, so cleanup is faster than your kettle boiling.
  • They taste just as good on day five as they do fresh out of the oven, which means meal prep actually feels worth it.
02 -
  • If you skip greasing the tin properly, the muffins will cling to the sides and you'll lose all those beautiful crispy edges when you try to remove them.
  • Filling the cups more than two thirds full makes them spill over the sides and bake unevenly, so resist the urge to top them off.
  • Let them cool for the full five minutes before touching them, or they'll fall apart in your hands while they're still too soft.
03 -
  • Use a silicone muffin pan if you have one, the muffins pop out without any effort and you don't need to grease a thing.
  • Crack your eggs into a separate bowl first so you can fish out any shell bits before they end up in the batch.
  • If the tops start browning too fast, tent the tin loosely with foil for the last few minutes of baking.
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