Breakfast Egg Muffins (Printable)

Handheld breakfast muffins loaded with eggs, cheese, bacon, and veggies for easy mornings.

# Ingredient List:

→ 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

# Directions:

01 - Set oven to 350°F (175°C) and allow to fully preheat.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all surfaces are evenly coated.
03 - In a large mixing bowl, whisk together 6 eggs and 1/2 cup milk until well combined and slightly frothy, approximately 1-2 minutes.
04 - Stir 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 into prepared muffin cups, filling each approximately 2/3 full to allow for rising during baking.
06 - Bake for 18-20 minutes until muffins are set and lightly golden. Insert a toothpick in the center; it should come out clean when done.
07 - Remove from oven and allow to cool for 5 minutes. Carefully loosen edges with a knife and remove muffins from tin.
08 - Serve warm immediately or cool completely before transferring to an airtight container for refrigeration up to 5 days. Reheat in microwave before serving.

# Expert Tips:

01 -
  • They bake while you brew coffee, and you can grab one straight from the fridge all week long.
  • Every bite has crispy bacon, melted cheese, and just enough veggie crunch to feel virtuous.
  • No fork required, which means breakfast in the car actually works on chaotic mornings.
02 -
  • Grease the tin better than you think you need to, even nonstick pans can grip eggs if you go light on the spray.
  • Do not overfill the cups or the egg mixture will spill over the sides and bake onto the pan, making cleanup a nightmare.
  • Let them cool for the full 5 minutes before removing, or they might crumble apart while still too soft inside.
03 -
  • Use a silicone muffin pan if you have one, the muffins pop out without any effort and cleanup is a breeze.
  • Crack your eggs into a separate bowl first so you can fish out any shell bits before whisking everything together.
  • If you want extra crispy edges, brush the muffin tin with melted butter instead of cooking spray.
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