Breakfast Egg Muffins with Bacon
Savory muffins filled with eggs, bacon, and colorful veggies, perfect for quick breakfasts or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers, mixed colors
- 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
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil.
- In a large mixing bowl, whisk the eggs and whole milk together until well combined and slightly frothy.
- Add the remaining ingredients: shredded cheddar cheese, diced bell peppers, diced onions, crumbled bacon, salt, black pepper, garlic powder, and paprika. Stir to evenly distribute everything.
- Pour the mixture into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes, or until the muffins are set in the center and lightly golden. Check with a toothpick; it should come out clean.
- Remove from the oven and let cool for about 5 minutes. Carefully run a knife around the edges to loosen the muffins before removing them from the tin.
- Serve warm or cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Notes
Customize your add-ins with fresh ingredients for enhanced flavors. Store leftovers in an airtight container.
Find it online: https://breakfastrecip.com/breakfast-egg-muffins-with-bacon/