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Breakfast Egg Muffins with Bacon

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Delicious breakfast egg muffins loaded with bacon and colorful veggies, perfect for meal prep.

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

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil.
  3. Whisk together the eggs and whole milk until well combined and slightly frothy.
  4. Add in the shredded cheddar cheese, diced bell peppers, diced onions, crumbled bacon, salt, black pepper, garlic powder, and paprika. Stir until evenly distributed.
  5. Pour the mixture into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake for 18 to 20 minutes, or until muffins are set in the center and lightly golden.
  7. 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.
  8. Serve warm or cool completely before storing in an airtight container.

Notes

Feel free to customize with different veggies or proteins. Store in an airtight container for up to 5 days in the refrigerator.

Nutrition

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