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–+ servings

Egg and Bacon Muffins

Fluffy baked egg muffins loaded with crispy bacon, cheddar, bell peppers, and green onions—perfect for easy breakfast meal prep and freezer-friendly grab-and-go mornings.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 35 minutes
Serving Size 12 muffins

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Whisk or fork
  • Skillet
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Cooking spray or muffin liners
  • Spoon or ladle

Ingredients

  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 6 slices bacon cooked until crisp and chopped
  • 1 cup cheddar cheese shredded
  • 1/2 cup bell peppers diced (any color)
  • 1/4 cup green onions chopped

Instructions

  • Preheat the oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray or line with silicone liners.
  • Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel–lined plate, then chop into small pieces.
  • In a mixing bowl, whisk the eggs and milk until smooth. Whisk in the salt, pepper, garlic powder, and onion powder.
  • Divide the chopped bacon, diced bell peppers, and green onions evenly among the muffin cups.
  • Pour the egg mixture into the muffin cups, filling each about 3/4 full (do not overfill). Sprinkle shredded cheddar evenly over the tops.
  • Bake for 18–20 minutes, until the centers are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
  • Cool in the pan for 5 minutes, then run a knife around the edges and remove. Serve warm, or cool completely before storing.

Notes

Storage: Refrigerate in an airtight container for up to 5 days.
Reheat: Microwave 30–45 seconds per muffin (or warm in a 350°F oven for about 10 minutes).
Freezer-friendly: Wrap each muffin and freeze up to 3 months. Reheat from frozen for 60–120 seconds, flipping halfway through.
Variations: Swap bacon for cooked sausage or diced ham; add spinach, mushrooms, or extra veggies. Avoid overfilling the cups—muffins puff up while baking and settle as they cool.

Nutrition

Calories: 115kcal | Protein: 8g | Saturated Fat: 4g | Cholesterol: 140mg | Sodium: 250mg