Breakfast Egg Muffins with Bacon (Printable)

Fluffy baked egg muffins with cheddar, bacon, and bell peppers. Ready in 35 minutes.

# What You 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

# 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 even coverage on all surfaces.
03 - In a large mixing bowl, whisk together eggs and milk until well combined and slightly frothy, approximately 2 minutes.
04 - Fold in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly distributed throughout the mixture.
05 - Pour egg mixture into prepared muffin cups, filling each approximately 2/3 full to allow for expansion.
06 - Bake for 18 to 20 minutes until muffins are set and lightly golden brown. A toothpick inserted in the center should emerge clean with no wet batter.
07 - Remove from oven and allow to cool for 5 minutes. Carefully loosen muffins with a knife around the edges 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 Advice:

01 -
  • They taste like a diner breakfast but cost pennies per serving and take less time than waiting in a drive-through line.
  • You can grab one straight from the fridge, microwave it for thirty seconds, and have a hot breakfast in your hand before your coffee finishes brewing.
02 -
  • Overfilling the muffin cups will cause them to overflow and bake unevenly, so stick to two-thirds full even if you have extra mixture left over.
  • If you skip greasing the tin properly, the muffins will stick and tear when you try to remove them, ruining their shape and your patience.
03 -
  • Use a silicone muffin pan if you have one, because the muffins pop out effortlessly without any sticking or tearing.
  • Add a tablespoon of water to any empty muffin cups before baking to prevent the tin from warping in the oven.
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