Breakfast Egg Muffins (Printable)

Golden egg muffins loaded with cheddar, bacon, and bell peppers—ideal for meal prep 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 smoked paprika

→ For Greasing

11 - Cooking spray or 1 tablespoon olive oil for muffin tin

# How to Make It:

01 - Set oven to 350°F and allow 10 minutes for preheating.
02 - Lightly coat a 12-cup standard muffin tin with cooking spray or olive oil, ensuring all surfaces are evenly covered.
03 - In a large mixing bowl, vigorously whisk together eggs and milk until well combined and slightly frothy, approximately 1 minute.
04 - Fold in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly distributed throughout the mixture.
05 - Distribute the egg mixture evenly among muffin cups, filling each approximately two-thirds full to allow for slight expansion during baking.
06 - Place muffin tin in preheated oven and bake for 18 to 20 minutes until the centers are set and tops are lightly golden. Muffins should feel firm to touch.
07 - Remove from oven and allow muffins to cool for 5 minutes in the tin. Gently loosen edges with a small knife and transfer to a serving plate.
08 - Serve immediately while warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat individual muffins in the microwave for 30 to 45 seconds before serving.

# Expert Hints:

01 -
  • They taste like a diner breakfast but you can eat them with one hand while answering emails.
  • You can make them on a calm Sunday and feel like a genius all week long.
  • Everyone in the house can customize their own muffin with whatever they love or tolerate.
02 -
  • Overfilling the cups will give you a muffin top situation that looks impressive but sticks to the pan and tears when you try to remove it.
  • If you skip the resting time and yank them out immediately, the centers might collapse a little and look sad instead of fluffy.
03 -
  • If you sauté the onions and peppers for just a few minutes before adding them, the muffins taste more complex and nobody will guess you only spent ten minutes on prep.
  • Use a light hand with the salt if your bacon or cheese is already salty, or you'll end up with muffins that make you thirsty an hour later.
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