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Breakfast Egg Muffins

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These easy and savory breakfast egg muffins are perfect for busy mornings or weekend brunch, packed with flavor and nutrients.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers (red, green, or yellow)
  • 1/2 cup diced onions
  • 1/2 cup cooked and crumbled bacon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooking spray or olive oil for muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a light coating of olive oil.
  2. Whisk together the eggs and milk until well combined and slightly frothy.
  3. Stir in the cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until everything is evenly mixed.
  4. Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full.
  5. Bake for 18 to 20 minutes until the muffins are set and lightly golden. Check for doneness by inserting a toothpick in the center; it should come out clean.
  6. Remove from the oven and let the muffins cool for about 5 minutes. Use a knife to carefully loosen the edges before removing them from the tin, if necessary.
  7. Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days.

Notes

These muffins can be made ahead of time and stored in an airtight container. They also freeze well.

Find it online: https://breakfastrecip.com/breakfast-egg-muffins-3/