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Breakfast Egg Muffins

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Delicious and versatile Breakfast Egg Muffins filled with eggs, cheese, and bacon, perfect for busy mornings.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers (red, green, or yellow)
  • 1/2 cup diced onions
  • 1/2 cup cooked and crumbled bacon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooking spray or olive oil for muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with cooking spray or a light coating of olive oil.
  2. Whisk together the eggs and milk in a large mixing bowl until well combined and slightly frothy.
  3. Stir in the shredded cheddar cheese, diced bell peppers, onions, cooked bacon, salt, black pepper, garlic powder, and paprika until everything is evenly mixed.
  4. Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full.
  5. Bake for 18 to 20 minutes, or until the muffins are set and lightly golden. Test for doneness with a toothpick.
  6. Remove from the oven and let the muffins cool for about 5 minutes. Use a knife to carefully loosen the edges before removing them from the tin.
  7. Serve warm, or allow to cool completely and store in an airtight container in the refrigerator for up to 5 days.

Notes

Use freshly cracked eggs for the best flavor and fluffy texture. Customize your vegetables based on preference.

Nutrition

Find it online: https://www.topchoicerecipes.com/breakfast-egg-muffins-3/