Breakfast Egg Muffins (Print)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect for busy mornings and meal prep.

# 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 - Preheat oven to 350°F.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large 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.
05 - Pour the mixture into the prepared muffin tin, filling each cup approximately two-thirds full.
06 - Bake for 18 to 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.

# Top Tips:

01 -
  • They taste like a full breakfast but fit in your hand, which means no plates and no excuses for skipping the most important meal.
  • You can make a dozen on Sunday and have grab-and-go breakfasts all week without thinking twice.
02 -
  • Do not skip greasing the tin, even if it is nonstick, because eggs have a sneaky way of clinging to metal when they bake.
  • Filling the cups only two-thirds full is crucial or the egg will overflow and bake onto the top of the tin, which is a mess to clean.
03 -
  • Use a silicone muffin pan if you have one, because the muffins will pop out effortlessly without any greasing at all.
  • Let the muffins cool for the full 5 minutes before removing them, or they might break apart while they are still too soft.
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