Breakfast Egg Muffins with Bacon (Printable View)

Fluffy egg muffins with cheddar, bacon, and veggies. Quick make-ahead breakfast solution.

# 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 - Set oven temperature to 350°F and allow 10 minutes for proper heat distribution.
02 - Coat a standard 12-cup muffin tin evenly with cooking spray or light olive oil to prevent sticking.
03 - In a large mixing bowl, whisk together 6 eggs and 1/2 cup milk until well incorporated and slightly frothy.
04 - Add cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until all components are evenly distributed.
05 - Pour the combined mixture into each muffin cup, filling approximately 2/3 full to allow for proper rising.
06 - Place in preheated oven and bake for 18 to 20 minutes until muffins are fully set and lightly golden. A toothpick inserted in the center should emerge clean.
07 - Remove from oven and allow to rest for 5 minutes. Gently loosen edges with a knife and carefully remove muffins from tin.
08 - Serve warm immediately or allow to cool completely before transferring to an airtight container for refrigeration up to 5 days. Reheat in microwave as needed.

# Expert Advice:

01 -
  • You can grab breakfast with one hand while juggling keys and coffee in the other.
  • They taste just as good on day five as they do fresh from the oven.
  • Everyone gets to customize their own muffin with their favorite add ins.
02 -
  • Don't fill the cups more than two thirds or the egg will spill over and bake onto the tin.
  • Let the muffins cool for a full 5 minutes before removing them or they might fall apart.
  • If reheating from the fridge, 30 seconds in the microwave brings back that just baked softness.
03 -
  • Whisk the eggs until they're frothy for the fluffiest texture.
  • Rotate the muffin tin halfway through baking for even browning.
  • If the tops brown too fast, tent the tin loosely with foil for the last few minutes.
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