Breakfast Egg Muffins with Bacon (Printable)

Golden handheld muffins with eggs, bacon, cheddar, and peppers. Perfect make-ahead breakfast for busy mornings.

# Ingredient List:

→ 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 yellow onion

→ Proteins

06 - 1/2 cup cooked and crumbled bacon

→ Seasonings

07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika

→ For Greasing

11 - Cooking spray or olive oil for muffin tin

# How-To Steps:

01 - Set oven temperature to 350°F and allow it to fully preheat for approximately 5 minutes.
02 - Coat a standard 12-cup muffin tin evenly with cooking spray or olive oil, ensuring all surfaces are adequately covered.
03 - In a large mixing bowl, whisk together eggs and milk vigorously until well combined and slightly frothy, approximately 1 minute.
04 - Add cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until evenly distributed throughout.
05 - Distribute the mixture into prepared muffin tin, filling each cup approximately two-thirds full for even baking.
06 - Place in preheated oven for 18 to 20 minutes until set and lightly golden on top. Insert a toothpick in the center of one muffin; it should emerge clean when fully cooked.
07 - Remove from oven and allow muffins to cool for 5 minutes. Run a thin knife around the edges of each cup and gently remove from tin.
08 - Serve warm as desired. Cool completely before transferring to an airtight container for refrigerated storage up to 5 days, or freeze for extended preservation.

# Expert Advice:

01 -
  • They bake while you do literally anything else, no flipping or watching required.
  • You can grab one cold from the fridge or zap it for 30 seconds and it tastes like you just cooked it.
  • Every bite has crispy bacon, melted cheese, and little bursts of sweet pepper.
  • They fit in your hand, your lunchbox, and your car cupholder without making a mess.
02 -
  • Filling the cups more than two-thirds causes overflow and uneven baking, trust me on this one.
  • Greasing the tin properly is non-negotiable, even with nonstick pans, or you'll be scraping out stuck egg bits.
  • Let them cool for the full 5 minutes before removing or they'll fall apart in your hands.
03 -
  • Use a silicone muffin pan if you have one, the muffins pop out like magic without any sticking.
  • Whisk the eggs until you see bubbles on the surface, that extra air makes them fluffier.
  • Don't open the oven door before the 18 minute mark or the muffins might deflate before they set.
  • Reheat in a damp paper towel in the microwave to keep them moist, not rubbery.
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