Breakfast Egg Muffins with Cheddar (Print out)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect for busy mornings and easily made ahead.

# What You'll 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 kosher salt
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon sweet paprika

→ Coating

11 - Cooking spray or 1 tablespoon olive oil for greasing

# How to Make It:

01 - Set oven to 350°F (175°C) and allow 5 minutes for preheating.
02 - Generously grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large mixing bowl, whisk together 6 eggs and 1/2 cup milk until well combined and slightly frothy.
04 - Stir cheddar cheese, bell peppers, onions, crumbled bacon, salt, black pepper, garlic powder, and paprika into the egg mixture until evenly distributed.
05 - Distribute the egg mixture into prepared muffin cups, filling each cup approximately two-thirds full.
06 - Bake for 18 to 20 minutes until muffins are set and lightly golden. A toothpick inserted into the center should come out clean.
07 - Remove from oven and let cool for 5 minutes. Carefully loosen muffins with a thin knife and remove from tin.
08 - Serve warm immediately or cool completely. Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving.

# Expert Advice:

01 -
  • They reheat in under a minute, which means breakfast happens even when youre running late.
  • You can sneak in vegetables without anyone complaining, especially if you dice them small enough.
  • One batch lasts all week, and they taste just as good on Friday as they do on Monday.
02 -
  • Do not skip greasing the muffin tin, even if its nonstick, because I learned the hard way that eggs love to cling to metal.
  • Filling the cups more than two thirds causes overflow and a messy oven, which I discovered during my very first attempt.
  • Let them cool for the full five minutes or they will tear apart when you try to remove them, leaving you with scrambled muffin pieces instead of neat rounds.
03 -
  • Use a liquid measuring cup with a spout to pour the egg mixture neatly into each muffin cup without spilling.
  • Check the muffins at eighteen minutes if your oven tends to run hot, because overbaking makes them rubbery.
  • Shred your own cheese instead of buying pre-shredded for better melting and a creamier texture.
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