Breakfast Egg Muffins with Bacon (Printable)

Protein-packed muffins with eggs, cheese, and vegetables. Ideal for meal prep and quick 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 (red, green, or yellow)
05 - 1/2 cup diced onions

→ Proteins

06 - 1/2 cup cooked and crumbled bacon

→ Seasonings

07 - 1/2 teaspoon 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 for muffin tin

# How To Make It:

01 - Preheat oven to 350°F (175°C).
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large mixing bowl, whisk together eggs and milk until well combined and slightly frothy.
04 - Stir in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly mixed.
05 - Pour the mixture into the prepared muffin tin, filling each cup approximately 2/3 full.
06 - Bake for 18 to 20 minutes, or until muffins are set and lightly golden. A toothpick inserted in the center should come out clean.
07 - Remove from oven and let cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin.
08 - Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving.

# Helpful Tips:

01 -
  • They reheat beautifully, so you can grab one straight from the fridge and have breakfast ready in under a minute.
  • Each muffin is packed with protein and flavor, keeping you full without feeling heavy or greasy.
  • You can toss in whatever vegetables or cheese you have on hand, making them endlessly adaptable to your mood or pantry.
02 -
  • Don't skip greasing the tin—even nonstick pans can hold onto these muffins if you're not careful, and nobody wants to scrape breakfast off the bottom of a cup.
  • Whisk the eggs and milk until you see bubbles; this small step makes the muffins fluffier and less dense.
  • Fill the cups only two-thirds full, because the eggs will puff up as they bake and you don't want overflow onto the pan.
03 -
  • Use a silicone muffin pan if you have one—the muffins pop out without any fuss and cleanup is a breeze.
  • Add a pinch of smoked paprika or cayenne to the egg mixture for a subtle warmth that makes the flavors sing.
  • Let the muffins cool for the full 5 minutes before removing them; they'll firm up just enough to hold their shape and won't fall apart.
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