Save to Pinterest My neighbor handed me a muffin tin one Saturday morning with a knowing smile, saying I'd thank her later. She wasn't wrong. That week I started baking these egg muffins every Sunday, and suddenly weekday mornings stopped feeling like a scramble. The smell of melted cheddar and crisp bacon now means I've actually planned ahead for once.
I brought a batch to a potluck brunch once, worried they were too simple. Three people asked for the recipe before I'd even finished my coffee. One friend now texts me every few months to confirm the oven temperature because she makes them for her kids every Sunday night.
Ingredients
- 6 large eggs: The foundation of the muffin, whisked until slightly frothy so they bake up light and tender instead of rubbery.
- 1/2 cup milk: This keeps the eggs soft and creamy even after reheating, which matters more than you'd think on day four.
- 1/2 cup shredded cheddar cheese: It melts into golden pockets throughout the muffins and crisps beautifully around the edges of each cup.
- 1/2 cup diced bell peppers: I use a mix of red and yellow for color, but green works just as well and adds a slight bitterness that balances the richness.
- 1/2 cup diced onions: These soften as they bake and add a subtle sweetness that makes each bite more interesting.
- 1/2 cup cooked and crumbled bacon: Cook it until crisp before adding, or swap for sausage if that's what you have lingering in the fridge.
- 1/2 teaspoon salt: Don't skip this even though bacon and cheese are salty, the eggs need it to taste like anything at all.
- 1/4 teaspoon black pepper: Freshly ground makes a difference you can actually taste in something this simple.
- 1/4 teaspoon garlic powder: Just enough to add depth without making your coworkers wonder what you ate for breakfast.
- 1/4 teaspoon paprika: A little warmth and color that makes the muffins look more intentional than they actually are.
- Cooking spray or olive oil: Grease every cup generously or you'll be prying muffins out with a butter knife and losing half the cheese to the pan.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and grease each cup of a 12-cup muffin tin thoroughly. I learned the hard way that even nonstick pans need help with these.
- Whisk the Base:
- In a large bowl, whisk the eggs and milk together until the mixture is well combined and slightly frothy. This aerates the eggs just enough to keep them from turning dense.
- Fold in the Fillings:
- Stir in the cheddar, bell peppers, onions, bacon, salt, pepper, garlic powder, and paprika until everything is evenly distributed. Try not to overmix or the eggs can get tough.
- Fill the Cups:
- Pour the mixture into each muffin cup, filling them about two-thirds full. They puff up as they bake and then settle back down, so don't worry if they look overfilled at first.
- Bake Until Set:
- Bake for 18 to 20 minutes, until the muffins are lightly golden and a toothpick inserted in the center comes out clean. The tops should feel firm to the touch, not jiggly.
- Cool and Release:
- Let the muffins cool in the tin for 5 minutes, then run a knife around the edges to loosen them. They'll pop out much more cleanly once they've had a moment to set.
Save to Pinterest The first time I reheated one of these in the microwave at work, my desk neighbor leaned over and said it smelled better than anything from the cafe downstairs. I started keeping a stash in the office fridge after that. It's a small thing, but having real food ready when I'm too busy to think about lunch has made more of a difference than I expected.
Make-Ahead Magic
These muffins keep beautifully in the fridge for up to five days, and they freeze even better. I wrap each one individually in plastic wrap, toss them all in a freezer bag, and pull one out the night before to thaw in the fridge. A quick 30 seconds in the microwave and breakfast is handled before I've even opened my eyes all the way.
Swaps and Variations
I've made these with sausage instead of bacon, spinach instead of bell peppers, and feta instead of cheddar. Every version worked. If you want to keep them vegetarian, skip the meat entirely and add mushrooms or zucchini. The formula is forgiving enough that you can clean out your fridge and still end up with something worth eating all week.
Serving Suggestions
I usually eat these plain and warm, but they're even better with a spoonful of salsa or a few shakes of hot sauce. My partner likes them with avocado slices on the side, which somehow makes them feel like an actual meal instead of just portable protein.
- Serve with a dollop of sour cream or Greek yogurt for extra richness.
- Pair with fresh fruit or a handful of cherry tomatoes to balance the savory flavors.
- Pack them in a lunchbox with a small container of salsa for dipping later in the day.
Save to Pinterest These muffins won't change your life, but they might change your mornings. And honestly, that's enough.
Recipe FAQs
- → Can I make these egg muffins ahead of time?
Yes, these muffins are perfect for meal prep. Let them cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds until warmed through.
- → Can I freeze these breakfast muffins?
Absolutely. Once cooled, place muffins in a freezer-safe bag or container. They'll keep frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What vegetables can I add to these muffins?
Beyond bell peppers and onions, try adding spinach, mushrooms, diced tomatoes, or shredded zucchini. Sauté watery vegetables like mushrooms and zucchini before adding to prevent excess moisture.
- → How do I know when the muffins are done baking?
The muffins are ready when they're set and lightly golden on top, about 18-20 minutes. Insert a toothpick into the center—it should come out clean. They'll continue cooking slightly as they cool.
- → Can I make these vegetarian?
Yes, simply omit the bacon or sausage and add extra vegetables like spinach, mushrooms, or diced tomatoes. You can also incorporate plant-based proteins or additional cheese for substance.
- → What cheese works best in these muffins?
Sharp cheddar provides excellent flavor, but you can substitute with pepper jack for spice, Swiss for mildness, or feta for tang. Grated mozzarella creates a nice melted texture. Use about 1/2 cup total cheese.