Breakfast Egg Muffins with Bacon
These breakfast egg muffins combine the heartiness of eggs, savory bacon, and colorful veggies in a portable, delicious muffin format, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers, mixed colors
- 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
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil.
- Whisk together the eggs and whole milk in a large mixing bowl until well combined and slightly frothy.
- Add the shredded cheddar cheese, diced bell peppers, diced onions, crumbled bacon, salt, black pepper, garlic powder, and paprika, and stir until evenly distributed.
- Pour the mixture into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes, or until the muffins are set in the center and lightly golden.
- Remove from the oven and allow to cool for about 5 minutes before running a knife around the edges to loosen the muffins from the tin.
- Serve warm or cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Notes
These muffins freeze beautifully; just wrap them in plastic wrap and store in a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 150mg