Breakfast Egg Muffins with Bacon (Printer-friendly)

Golden egg muffins loaded with cheddar, bacon, and bell peppers for easy make-ahead breakfasts.

# 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

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large 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 mixed.
05 - Pour the mixture into the prepared muffin tin, filling each cup approximately 2/3 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 Advice:

01 -
  • You can grab breakfast with one hand while hunting for your keys with the other.
  • They taste just as good cold from the fridge as they do warm from the oven.
  • Making a dozen at once means you've solved breakfast for half the week without thinking about it again.
02 -
  • If you skip greasing the pan well, you'll lose the crispy cheese edges stuck to the tin and spend ten minutes scrubbing.
  • Filling the cups more than two-thirds causes overflow and a mess on your oven floor, trust me on this one.
  • Let them cool the full 5 minutes or they'll fall apart when you try to remove them, no matter how carefully you work.
03 -
  • Use a silicone muffin pan if you have one, the muffins pop out without any coaxing and cleanup is almost nonexistent.
  • Chop your vegetables small and uniform so they distribute evenly and cook through without leaving crunchy surprises.
  • Let the muffins cool completely before storing them or condensation will make them soggy by day three.
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