Breakfast Egg Muffins (Printable)

Golden egg muffins with cheddar, bacon, and peppers—perfect for meal prep and busy mornings.

# 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 throughout the mixture.
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. Insert a toothpick in the center; it should come out clean.
07 - Remove from oven and allow to 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 Tips:

01 -
  • They bake up fluffy and golden with crispy edges that taste like the best parts of an omelet, but you can hold them in one hand.
  • You can make a full dozen on Sunday night and have grab-and-go breakfasts ready all week without turning on the stove again.
02 -
  • Do not overfill the cups—I learned this when half my first batch overflowed and created a cheesy, eggy mess that welded itself to the pan.
  • Let them cool for the full 5 minutes before removing, or they'll crumble apart in your hands and you'll be left with scrambled egg muffin bits.
03 -
  • Use a silicone muffin pan if you have one—the muffins slide out effortlessly and cleanup is a breeze.
  • Whisk the eggs longer than you think you need to, until they're frothy and pale—this is the secret to getting that light, airy texture instead of a dense, rubbery bite.
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