Breakfast Egg Muffins with Bacon

These golden egg muffins are packed with melted cheddar, crisp bacon, and colorful bell peppers—perfect for a warm, handheld breakfast that can be made ahead and enjoyed on busy mornings. They are a nutritious, gluten-free option for anyone looking for a quick yet satisfying start to their day.

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Preparing these muffins is as simple as whisking and baking. The combination of savory bacon and sharp cheddar creates a classic breakfast flavor profile, while the bell peppers and onions add a fresh, colorful crunch to every bite.

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (red, green, or yellow)
• 1/2 cup diced onions
• 1/2 cup cooked and crumbled bacon (or sausage)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Cooking spray or olive oil (for muffin tin)

Instructions

Step 1

Preheat oven to 350°F (175°C).

Step 2

Grease a standard 12-cup muffin tin with cooking spray or olive oil.

Step 3

In a large bowl, whisk together eggs and milk until well combined and slightly frothy.

Step 4

Stir in cheddar cheese, bell peppers, onions, bacon (or sausage), salt, black pepper, garlic powder, and paprika until evenly mixed.

Step 5

Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.

Step 6

Bake for 18–20 minutes, or until muffins are set and lightly golden. A toothpick inserted in the center should come out clean.

Step 7

Remove from oven and let cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin.

Step 8

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.

Zusatztipps für die Zubereitung

Allow the muffins to rest for at least 5 minutes before removing them from the tin to prevent breaking. If you find they are sticking, a thin knife run around the edges will help release them easily. For storage, make sure they are completely cooled before placing them in an airtight container.

Varianten und Anpassungen

Swap bacon for cooked sausage or ham for a different protein profile. To make these vegetarian, simply omit the meat and add spinach or mushrooms. You can also vary the flavor by using different cheeses such as feta or mozzarella.

Serviervorschläge

These savory muffins are delicious on their own, but they pair perfectly with a side of fresh salsa or a few drops of your favorite hot sauce for an extra kick of flavor.

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With these easy Breakfast Egg Muffins, you'll always have a healthy, handheld meal ready to go. Enjoy the convenience of a prepared breakfast that doesn't compromise on flavor or nutrition.

Recipe Q&A

→ 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 warm throughout.

→ Can I freeze breakfast egg muffins?

Absolutely. Once completely cooled, place muffins in a freezer-safe bag or container. They'll keep for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

→ What other ingredients can I add to these muffins?

Swap bacon for cooked sausage, ham, or chorizo. Add vegetables like spinach, mushrooms, diced tomatoes, or shredded zucchini. Try different cheeses such as feta, mozzarella, pepper jack, or Swiss for varied flavors.

→ How do I know when the muffins are done baking?

The muffins are ready when they're set and lightly golden on top. A toothpick inserted in the center should come out clean. They'll also puff up slightly and start pulling away from the edges of the muffin cups.

→ Do I need to grease the muffin tin?

Yes, greasing is essential for easy removal. Use cooking spray or olive oil to coat each cup thoroughly. You can also use paper liners, though spraying them lightly helps prevent sticking.