Breakfast Egg Muffins (Printable)

Golden egg muffins with melted cheddar, bacon, and bell peppers—perfect make-ahead breakfast for busy mornings.

# 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 paprika

→ Pan Preparation

11 - Cooking spray or extra virgin olive oil for greasing

# How-To:

01 - Set oven to 350°F and allow to fully preheat for 5 minutes.
02 - Lightly grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all surfaces are evenly coated.
03 - In a large mixing bowl, 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 evenly combined.
05 - Pour egg mixture into prepared muffin tin, filling each cup approximately 2/3 full.
06 - Place in preheated oven and bake for 18-20 minutes until muffins are set and lightly golden. Insert a toothpick in the center; it should emerge clean when done.
07 - Remove from oven and let rest for 5 minutes. Loosen muffins carefully with a knife and remove from tin.
08 - Serve warm immediately or cool completely before transferring to an airtight container for refrigeration up to 5 days. Reheat in microwave before serving.

# Expert Tips:

01 -
  • They hold up beautifully in the fridge for days, so breakfast is always ready even when youre not.
  • You can toss in whatever veggies or cheese you have on hand without following a strict formula.
  • Theyre naturally gluten-free and packed with protein, so they actually keep you full until lunch.
02 -
  • Overfilling the cups will cause them to overflow and bake unevenly, so stick to the two-thirds rule even if you have extra mixture.
  • Letting them cool for the full 5 minutes is essential, trying to remove them too early will cause them to fall apart or stick to the tin.
03 -
  • Use a silicone muffin pan if you have one, the muffins release effortlessly and cleanup is almost nonexistent.
  • Add a pinch of baking powder to the egg mixture if you want them extra fluffy, it creates tiny air pockets that make them feel lighter.
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