Breakfast Egg Muffins (Printable)

Golden handheld muffins with melted cheddar, bacon, and peppers—perfect for meal prep breakfasts.

# 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

# How-To Steps:

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 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 about 2/3 full.
06 - Bake for 18–20 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.

# Expert Suggestions:

01 -
  • They bake all at once but give you a full week of grab and go breakfasts that actually taste homemade.
  • You can change up the fillings based on whatever vegetables, cheese, or cooked meat you have on hand without following a strict formula.
  • Each muffin is naturally portion controlled, warm, and satisfying without needing a plate or a fork.
  • They reheat in under a minute, which means you can have a hot breakfast even when you're running late.
02 -
  • If you skip greasing the tin well, the muffins will stick and tear when you try to remove them, leaving you with a crumbly mess instead of neat portions.
  • Filling the cups more than two thirds full causes the egg mixture to overflow and create a messy, uneven bake that's harder to remove and store.
  • Letting the muffins cool for at least five minutes before removing them helps them firm up and hold their shape instead of falling apart.
03 -
  • Use a small ladle or measuring cup to pour the egg mixture into each muffin cup so the fillings distribute evenly and you don't end up with some cups that are all egg and others that are all vegetables.
  • Let the muffins cool in the tin for the full five minutes before trying to remove them, or they'll be too soft and fragile to lift out cleanly.
  • If you're freezing these, label the bag with the date and the type of fillings so you remember what's inside when you pull them out weeks later.
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