These fluffy, golden Breakfast Egg Muffins are loaded with tender bell peppers, crispy bacon, melty Cheddar, and savory green onions—baked into perfect little cups you can grab straight from the fridge. I first made these on a Sunday afternoon when I was tired of the weekday breakfast scramble, and now they're my go-to for meal prep. They bake up soft and flavorful with barely any effort, and you can customize them with whatever you have on hand.
If you're looking for more easy morning ideas, try my Waffles Recipe for a cozy weekend treat, whip up some creamy Avocado Toast for a quick bite, or make fluffy Banana Pancakes the whole family will love.
Why You will Love This Breakfast Egg Muffins!
These make-ahead breakfast muffins are ideal for busy mornings when you need something warm, protein-packed, and ready in seconds. They're easy to customize with your favorite veggies or meats, they reheat beautifully, and they keep in the fridge all week long. Plus, they're portion-controlled, kid-friendly, and perfect for grab-and-go breakfast ideas.
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Breakfast Egg Muffins Ingredients
Here's everything you'll need for these cheesy egg muffin cups:
See Recipe Card Below This Post For Ingredient Quantities
- Cooking spray: Keeps the muffins from sticking to the tin and makes cleanup a breeze.
- Green bell pepper: Adds a mild sweetness and a pop of color. Chop it small so it bakes evenly.
- Red bell pepper: Brings a touch of sweetness and a gorgeous red hue to the muffins.
- Green onions: Adds a fresh, mild onion flavor without overpowering the eggs.
- Large eggs: The base of the recipe. Eggs provide structure, protein, and that fluffy texture.
- Fully-cooked bacon pieces: Adds savory, smoky flavor without any extra prep. You can also use leftover cooked bacon if you have it.
- Whole milk: Helps make the eggs tender and creamy. You can use any milk you prefer.
- Garlic powder: A subtle boost of savory flavor that complements the veggies and cheese.
- Onion powder: Adds depth and warmth to the egg mixture.
- Salt and ground black pepper: Balances all the flavors and brings everything together.
- Shredded mild Cheddar cheese: Melts beautifully and adds richness. Feel free to swap in your favorite cheese.
How to Make Breakfast Egg Muffins
Follow these simple steps to make your breakfast meal prep muffins:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with cooking spray to prevent sticking.
- Prep the veggies: Place the chopped green bell pepper, red bell pepper, and green onions into a large mixing bowl.
- Combine the mixture: Add the eggs, bacon pieces, milk, garlic powder, onion powder, salt, and pepper to the bowl with the veggies. Sprinkle in the shredded Cheddar cheese and whisk everything together until well blended and evenly distributed.
- Fill the muffin cups: Pour the egg mixture equally into each of the 12 prepared muffin cups, filling them about three-quarters full.
- Bake: Bake in the preheated oven for about 30 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before gently removing them. This helps them set and makes them easier to handle.
Ingredient Substitutions and Variations
Bell peppers: Swap in yellow or orange bell peppers, or use diced zucchini or mushrooms instead.
Bacon: Use cooked sausage crumbles, diced ham, or leave it out for a vegetarian version.
Cheese: Try pepper jack for a spicy kick, Swiss for a milder flavor, or feta for a tangy twist.
Milk: Use almond milk, oat milk, or half-and-half depending on your preference.
Veggies: Add spinach, tomatoes, or diced jalapeños for extra flavor and nutrition.
Equipment
12-cup muffin tin: Essential for shaping the egg muffins into perfect little cups.
Mixing bowl: For whisking together all the ingredients.
Whisk: Helps blend the eggs, milk, and seasonings smoothly.
Oven: Bakes the muffins until they're fluffy and set.
Storage and Reheating Tips
Refrigerator: Store cooled muffins in an airtight container for up to 5 days. They're perfect for meal prepping your week ahead.
Freezer: Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
Reheating: Microwave a muffin for 30 to 45 seconds until warmed through, or reheat in the oven at 300°F for about 10 minutes.
Serving Suggestions
Serve these protein-packed breakfast muffins with a side of fresh fruit, a dollop of sour cream or salsa, or alongside a warm cup of coffee. They're also delicious with a slice of buttered toast or tucked into a whole wheat English muffin for a handheld breakfast sandwich. For a heartier spread, try them with my Gyeran Mari for a fun Korean-inspired twist.
Expert Tips
Don't overfill the cups: Fill each muffin cup about three-quarters full so they have room to puff up without overflowing.
Let them cool slightly: Give the muffins a few minutes to set in the tin before removing them. They'll hold their shape better.
Customize the mix-ins: Use whatever veggies, meats, or cheeses you have on hand. These are incredibly flexible.
Reheat gently: Microwaving for too long can make the eggs rubbery, so start with 30 seconds and add more time if needed.
Prep in advance: Make a double batch on the weekend and freeze half for an even easier breakfast later.
FAQ
Yes, these egg muffins are a healthy option. They're high in protein, low in carbs, and packed with veggies. You can make them even healthier by using turkey bacon or adding extra greens like spinach.
You can add just about anything cooked sausage, ham, diced tomatoes, spinach, mushrooms, different cheeses, or even a sprinkle of hot sauce. I like to use whatever leftovers I have in the fridge.
When it's a savory breakfast muffin like this one, absolutely. These are packed with protein and veggies, so they'll keep you full and energized all morning without the sugar crash.
A good morning muffin is one that's easy to grab, tastes delicious, and gives you the fuel you need to start your day. These egg muffins check all those boxes, and they're ready in under an hour.
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Pairing
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Breakfast Egg Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin tin with cooking spray.
- Place bell peppers and green onions into a large bowl.
- Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.
- Sprinkle Cheddar cheese into the bowl and whisk until fully combined.
- Pour the egg mixture equally into the muffin cups, filling them to about ¾ full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
- Allow muffins to cool slightly before serving.
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