Breakfast Egg Muffins with Bacon

Sunday mornings used to mean scrambling eggs at the last second while everyone waited. Then I started baking them in muffin tins, and suddenly breakfast became something I could grab straight from the fridge. The smell of melted cheddar and crispy bacon baking together still makes my kitchen feel like the coziest place in the house. These little golden rounds have saved more rushed weekdays than I can count. Now I make a double batch every week and never look back.

I brought these to a potluck brunch once, still warm in a towel-lined basket. They vanished before the coffee was even poured. A friend with two toddlers asked for the recipe on the spot, and now she texts me photos of her own batches every few weeks. Watching people realize they can eat eggs with one hand while wrangling kids or car keys never gets old.

Ingredients

• 6 large eggs: The foundation of the muffins, whisked until slightly frothy so they bake up light and tender instead of rubbery.
• 1/2 cup milk: Adds moisture and helps the eggs puff just enough to fill the muffin cups without getting dense.
• 1/2 cup shredded cheddar cheese: Melts into every bite and creates those irresistible golden edges that crisp up in the tin.
• 1/2 cup diced bell peppers: I use a mix of red and yellow for color, but green works too if thats what you have on hand.
• 1/2 cup diced onions: Sweet or yellow onions both work, just dice them small so they cook through and sweeten up in the oven.
• 1/2 cup cooked and crumbled bacon: I cook mine until crispy, then crumble it by hand for uneven chunks that add texture and smoky flavor.
• 1/2 teaspoon salt: Balances the richness of the cheese and bacon without overpowering the eggs.
• 1/4 teaspoon black pepper: Just enough to add a gentle warmth in the background.
• 1/4 teaspoon garlic powder: A quiet savory note that makes the whole muffin taste more complete.
• 1/4 teaspoon paprika: Adds a hint of color and a subtle smokiness that plays well with the bacon.
• Cooking spray or olive oil: Greasing the tin well is the difference between muffins that pop out clean and ones that stick and tear.

Instructions

Preheat and Prep:

Set your oven to 350°F and give it time to heat fully while you grease every cup of a 12-cup muffin tin. I learned the hard way that skipping the grease means scraping muffins out in pieces.

Whisk the Base:

Crack the eggs into a large bowl, pour in the milk, and whisk hard until the mixture is smooth and a little frothy on top. That air helps them bake lighter.

Stir in the Goods:

Add the cheddar, bell peppers, onions, bacon, salt, pepper, garlic powder, and paprika right into the egg mixture. Stir until everything is evenly distributed and every spoonful looks the same.

Fill the Cups:

Pour or spoon the mixture into each muffin cup, filling them about two thirds of the way up. They puff a little as they bake, so leave some room at the top.

Bake Until Set:

Slide the tin into the oven and bake for 18 to 20 minutes, until the tops are lightly golden and a toothpick comes out clean. The edges will pull away from the tin slightly when theyre done.

Cool and Release:

Let the muffins rest in the tin for 5 minutes so they firm up enough to handle. Run a butter knife around the edges if any stick, then lift them out gently.

Save

One morning my neighbor knocked on the door holding an empty container I had sent home with her the week before. She said her kids were asking for more of the egg things and could she please have the recipe. That was the moment I realized these muffins had become more than just my weekly meal prep. They were something people actually looked forward to eating.

How to Store and Reheat

Once the muffins cool completely, I stack them in an airtight container with a piece of parchment between layers and keep them in the fridge for up to five days. In the morning, I microwave one for about 30 seconds and it comes out warm and just as tender as the day I baked it. If you want to freeze them, wrap each muffin individually in plastic wrap, toss them all in a freezer bag, and thaw overnight in the fridge before reheating.

Swaps and Variations

Ive made these with cooked sausage crumbles instead of bacon, and theyve come out just as good with a slightly different savory flavor. For a vegetarian version, I skip the meat entirely and add a handful of chopped spinach or sautéed mushrooms. Feta or mozzarella can replace the cheddar if you want a tangier or milder cheese, and a pinch of red pepper flakes adds a gentle kick if you like a little heat.

Serving Suggestions

These muffins are perfect on their own, but I love serving them with a small bowl of salsa or a drizzle of hot sauce on the side. If Im feeding a crowd, I set out a platter with fresh fruit and a basket of these still-warm muffins, and people build their own little breakfast plates. They also pack beautifully for lunchboxes or road trips.

• Serve with a dollop of sour cream or Greek yogurt for extra richness.
• Pair with a simple green salad for a light lunch instead of breakfast.
• Wrap one in a whole wheat tortilla with avocado slices for a handheld breakfast burrito.

Save

Now every Sunday I pull out that same muffin tin and make another batch, and it feels less like a chore and more like a small weekly ritual I actually enjoy. I hope these become part of your mornings too.

Recipe FAQ

→ Can I make these ahead of time?

Yes, these muffins store wonderfully 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.

→ How do I prevent sticking?

Generously grease your muffin tin with cooking spray or olive oil, paying attention to the cups' sides. Let them cool for 5 minutes after baking, then run a thin knife around the edges to loosen before removing.

→ Can I freeze these muffins?

Absolutely. Cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

→ What vegetables work best?

Bell peppers, onions, spinach, mushrooms, and diced tomatoes all work beautifully. Sauté watery vegetables like mushrooms or spinach before adding to prevent excess moisture.

→ How do I know when they're done?

The muffins should be set and lightly golden on top. A toothpick inserted in the center should come out clean, and they should spring back when lightly touched.