Breakfast Egg Muffins with Bacon (Printer-Friendly)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect for make-ahead breakfasts.

# 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

→ Preparation

11 - Cooking spray or olive oil for greasing

# Direction Steps:

01 - Set oven to 350°F and allow it to fully preheat for 5 minutes.
02 - Grease a 12-cup standard muffin tin thoroughly with cooking spray or olive oil to prevent sticking.
03 - In a large mixing bowl, whisk together 6 large eggs and 1/2 cup milk until well incorporated and slightly frothy, approximately 2 minutes.
04 - Add cheddar cheese, diced bell peppers, diced onions, crumbled bacon, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until all ingredients are evenly distributed.
05 - Pour the mixture into prepared muffin cups, filling each approximately two-thirds full to allow for rising.
06 - Place in preheated oven and bake for 18 to 20 minutes until muffins are set with a light golden top. Insert a toothpick in the center; it should come out clean when ready.
07 - Remove from oven and allow to rest for 5 minutes. Run a knife around each muffin's edge to loosen, then carefully remove from tin.
08 - Serve warm immediately or allow to cool completely before storing in an airtight container in the refrigerator for up to 5 days. Reheat in microwave before consuming.

# Expert Advice:

01 -
  • You can eat a hot, filling breakfast with one hand while answering emails or chasing toddlers.
  • They taste just as good on day five as they do fresh out of the oven, which feels like magic when you're tired.
  • Every bite has crispy bacon, melted cheese, and sweet bell pepper in perfect proportion.
  • You'll stop spending money on drive-thru breakfast sandwiches that never quite hit the spot.
02 -
  • If you skip greasing the pan, you'll spend more time scraping than eating, and the muffins will look ragged instead of pretty.
  • Don't overfill the cups or they'll spill over the sides and bake into a connected mess that's impossible to separate cleanly.
  • Let them rest after baking because pulling them out too soon makes them fall apart, and patience here saves you frustration later.
03 -
  • Use a silicone muffin pan if you have one because the muffins pop out effortlessly and cleanup is a breeze.
  • Add a pinch of baking powder to the egg mixture if you want them even fluffier, it's a small trick that makes a noticeable difference.
  • Taste your bacon before adding extra salt because some brands are saltier than others and you don't want to overdo it.
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