Breakfast Egg Muffins (Printable Version)

Golden handheld muffins with eggs, cheddar, bacon, and bell peppers. Perfect for make-ahead breakfasts.

# 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 (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 - Preheat oven to 350°F.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large mixing 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 distributed.
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.

# Expert Suggestions:

01 -
  • They reheat in thirty seconds and taste like you just made them fresh.
  • You can eat them with one hand while answering emails or chasing kids out the door.
  • The flavor changes every time depending on what vegetables or cheese you have around.
  • They freeze beautifully, so you can make a double batch and forget about breakfast for two weeks.
02 -
  • Don't skip greasing the tin, even if it's nonstick, or you'll spend ten minutes prying out stubborn muffin bits.
  • Filling the cups more than two-thirds causes them to overflow and bake unevenly, leaving you with a mess to scrape off the tin.
  • Let them cool for the full five minutes or they'll fall apart when you try to lift them out.
03 -
  • Use a liquid measuring cup with a spout to pour the egg mixture into the tin without making a mess.
  • Add a pinch of smoked paprika or a dash of hot sauce to the egg mixture if you want a deeper, smokier flavor.
  • If your muffins brown too quickly on top, tent the tin loosely with foil halfway through baking.
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