Breakfast Egg Muffins with Bacon (Printable)

Protein-packed handheld muffins with eggs, bacon, cheddar, and veggies. Make ahead for easy mornings.

# What You 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, mixed colors
05 - 1/2 cup diced onions

→ Proteins

06 - 1/2 cup cooked and crumbled bacon

→ Seasonings

07 - 1/2 teaspoon kosher 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

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin with cooking spray or olive oil.
02 - In a large mixing bowl, whisk together eggs and milk until well combined and slightly frothy.
03 - Stir in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly distributed.
04 - Pour mixture into prepared muffin tin, filling each cup approximately two-thirds full.
05 - Bake for 18 to 20 minutes until set and lightly golden. A toothpick inserted into the center should come out clean.
06 - Remove from oven and allow to cool for 5 minutes. Carefully loosen muffins with a knife and remove from tin.
07 - Serve warm immediately, or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in microwave before serving.

# Expert Suggestions:

01 -
  • You can make a whole weeks breakfast in one go and actually sleep in on Monday.
  • They reheat in under a minute and taste just as good as fresh from the oven.
  • Everyone gets their own perfect portion without fighting over the last slice of anything.
02 -
  • Dont skip the milk or the muffins will turn out dense and rubbery instead of light and fluffy.
  • Fill the cups only two thirds full because they do puff up, and overfilling leads to spillover and uneven baking.
  • Let them cool for the full 5 minutes or they will fall apart when you try to remove them from the tin.
03 -
  • Use a silicone muffin pan if you have one because the muffins pop out without any sticking or tearing.
  • Dice your vegetables smaller than you think you need to so they cook through and distribute evenly in every bite.
  • Let the bacon cool before crumbling it into the egg mixture so it stays crispy and doesnt turn soggy in the batter.
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