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–+ servings

Easy Breakfast Egg Muffins

These breakfast egg muffins with cheese, bell peppers, and bacon can be customized to your tastes and made ahead for a yummy on-the-go morning meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 135
Ingredients Method Nutrition

Ingredients
  

  • Non-stick cooking spray
  • 8 large eggs room temperature
  • ¼ cup milk dairy or non-dairy
  • 1 cup shredded sharp cheddar cheese
  • ½ cup diced bell peppers any color
  • 6 slices bacon cooked and crumbled
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with cooking spray to ensure easy release.
  2. In a large bowl, whisk together the eggs and milk until foamy. Season with salt and pepper.
  3. Add the diced bell peppers, crumbled bacon, and shredded cheddar. Stir gently to combine.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full.
  5. Bake for 25–30 minutes, or until the centers are just set and the tops are lightly golden.
  6. Let the muffins cool for 5 minutes before running a knife around the edges to release.

Nutrition

Calories: 135kcalCarbohydrates: 3gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 141mgSodium: 274mgFiber: 1gSugar: 2g
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