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Breakfast Egg Muffins

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A delightful way to start your day, combining eggs with vibrant vegetables and savory bacon, perfect for busy mornings and brunches.

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 the 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 in a large mixing bowl until well combined and slightly frothy.
  3. Stir in shredded cheddar cheese, diced bell peppers, onions, cooked bacon, salt, black pepper, garlic powder, and paprika until 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, or until the muffins are set and lightly golden. Check for doneness with a toothpick.
  6. Remove from the oven and let the muffins cool for about 5 minutes, then loosen edges with a knife and remove from the tin.
  7. Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days.

Notes

For extra flavor, consider adding fresh herbs like chives or parsley. For a vegetarian option, omit the bacon and add extra veggies.

Nutrition

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