Breakfast Egg Muffins with Bacon (Printable)

Golden handheld muffins loaded with cheddar, bacon, and bell peppers. Make ahead for easy breakfasts all week long.

# 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

# How-To Steps:

01 - Preheat oven to 350°F (175°C).
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 Suggestions:

01 -
  • They reheat in thirty seconds and taste like you actually cooked breakfast instead of grabbing whatever was fastest.
  • You can hide vegetables in them without anyone noticing, which feels like a tiny victory every single time.
  • One batch lasts all week, turning chaotic mornings into something that feels almost calm.
02 -
  • Do not fill the cups more than two-thirds or the egg mixture will puff over the sides and bake onto the pan, creating a mess that is hard to scrape off.
  • Let them cool for the full five minutes before removing them or they will fall apart in your hands, which I learned the hard way on batch number two.
03 -
  • Use a silicone muffin pan if you have one, because the muffins pop out without any effort and cleanup is almost nonexistent.
  • Add a tiny pinch of baking powder to the egg mixture if you want them extra fluffy, though it is not necessary and I only do it when I remember.
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