Breakfast Egg Muffins (Printable Version)

Protein-packed handheld muffins with eggs, cheese, and bacon—ideal for meal prep and quick 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 1 tablespoon olive oil for muffin tin

# How to Prepare:

01 - Set oven temperature to 350°F (175°C) and allow to fully preheat.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil, ensuring all surfaces are well coated.
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 mixture.
05 - Carefully pour the mixture into each muffin cup, filling approximately 2/3 full.
06 - Bake for 18–20 minutes until muffins are set and lightly golden. A toothpick inserted in the center 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 immediately or cool completely before storing in an airtight container in the refrigerator for up to 5 days.

# Expert Suggestions:

01 -
  • You can grab breakfast with one hand while locking the door with the other, and it actually tastes like you cooked that morning.
  • Everything mixes in one bowl, so cleanup happens before the oven even preheats.
  • They taste just as good cold from the fridge as they do warm, which means no reheating if you're running late.
  • One batch gives you nearly a week of breakfasts, and they never get boring because you can change up the fillings every time.
02 -
  • Don't skip greasing the tin even if it's nonstick, because eggs have a sneaky way of clinging to metal and you'll lose half your muffin trying to pry it out.
  • Whisking the eggs until frothy isn't just for show; it makes the texture lighter and keeps the muffins from turning dense and rubbery.
  • Filling the cups only two-thirds full is crucial because the eggs expand in the oven, and overfilled cups will spill over and create a baked-on mess.
03 -
  • Cook your bacon until it's extra crispy before crumbling it into the eggs, because soft bacon turns rubbery in the oven and loses its appeal.
  • Shred your own cheese instead of buying pre-shredded; the anti-caking agents in bagged cheese prevent it from melting smoothly, and fresh cheddar makes a noticeable difference.
  • Let the muffins cool for the full five minutes before removing them, because pulling them out too soon means they'll fall apart and stick to the tin.
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