Description
Delicious and easy-to-make breakfast egg muffins packed with colorful bell peppers, green onions, bacon, and cheddar cheese. Perfect for a quick, protein-rich start to your day or a convenient meal prep option.
Ingredients
Scale
General
- Cooking spray (or oil/butter) to grease muffin tin
Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch green onions, chopped
Egg Mixture
- 8 large eggs
- ¼ cup milk (any kind)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & pepper, to taste
Protein
- 2¾ oz cooked bacon pieces (or chopped ham/veggie option)
Cheese
- 4 oz shredded cheddar cheese (or cheese of choice)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and spray the muffin tin well with cooking spray or grease it with oil or butter to prevent sticking.
- Mix Eggs and Seasonings: In a large bowl, whisk together the 8 large eggs, ¼ cup milk, ¼ tsp garlic powder, ¼ tsp onion powder, and salt and pepper to taste until the mixture is frothy and well combined.
- Add Mix-ins: Stir in the chopped green and red bell peppers, chopped green onions, cooked bacon pieces, and most of the shredded cheddar cheese into the egg mixture, reserving some cheese for topping.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full. Sprinkle the remaining shredded cheese on top of each muffin.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes or until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool for 5 to 10 minutes before gently removing them from the tin. Serve warm or store for later use.
Notes
- Veggie Option: Use mushrooms, spinach, or sun-dried tomatoes instead of bacon for a vegetarian version.
- Dairy-Free: Substitute regular milk with plant-based milk and use dairy-free cheese or sprinkle nutritional yeast instead of cheddar.
- Kid-Friendly: Swap bacon for ham and add mild cheese or sweet corn to make it more appealing to children.
- Freezer-Friendly: Allow muffins to cool completely before freezing. Reheat in the microwave or oven for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 165mg
Keywords: breakfast egg muffins, easy egg muffins, protein breakfast, meal prep muffins, bacon egg muffins, cheesy egg muffins
