Breakfast Egg Muffins (Print-Friendly)

Golden egg muffins with cheddar, bacon, and bell peppers—warm, handheld breakfast 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 for muffin tin

# How To Make It:

01 - Preheat oven to 350°F (175°C).
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
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 mixed throughout.
05 - Pour the mixture into the prepared muffin tin, filling each cup approximately 2/3 full.
06 - Bake for 18–20 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 bake a whole weeks worth of breakfasts in one shot and grab them straight from the fridge on your way out the door.
  • Every bite has crispy bacon, melted cheese, and tender egg all in one tidy package that doesnt need a fork.
  • They taste just as good cold as they do warm, which means less time reheating and more time actually eating.
02 -
  • If you skip greasing the tin well, the muffins will stick so badly that youll lose half the bottom trying to pry them out.
  • Filling the cups more than two-thirds causes them to overflow and bake onto the tin, which turns cleanup into a scraping ordeal.
  • Letting them rest for five minutes before removing makes all the difference, they firm up just enough to hold their shape.
03 -
  • Use a silicone muffin pan if you have one, the muffins slide out effortlessly and cleanup is almost nonexistent.
  • Add a pinch of baking powder to the egg mixture for an extra fluffy rise, especially if youre reheating them later.
  • Sprinkle a little extra cheese on top of each muffin before baking to get those crispy, golden cheese crowns everyone loves.
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