Easy Breakfast Egg Muffins

These breakfast egg muffins are my ultimate morning solution when I need something portable, protein-packed, and customizable. I created this recipe during a particularly busy work week, and now it's become my Sunday prep ritual for hassle-free weekday breakfasts.

I originally made these when hosting a brunch for my family, and everyone was amazed at how such a simple recipe could taste so complex and satisfying. Now my sister makes them every Sunday for her busy family too.

Ingredients

• Large eggs: the star ingredient providing protein and structure
• Bell peppers: both red and green add color vibrant flavor and vitamin C
• Green onions: offer a mild allium flavor without overpowering the eggs
• Bacon pieces: provide smoky flavor and satisfying protein look for quality brands or cook your own
• Mild cheddar cheese: creates a creamy texture and rich flavor freshly grated melts best
• Whole milk: adds creaminess and helps create a tender texture
• Garlic and onion powder: enhance savory notes without adding texture
• Salt and pepper: the essential seasonings that bring all flavors together

Step-by-Step Instructions

Prepare the oven and muffin tin:

Heat your oven to 350°F while you gather ingredients. Thoroughly coat each cup of your muffin tin with cooking spray, making sure to cover the sides completely to prevent sticking. A silicone muffin tin works wonderfully if you have one available.

Prepare your vegetables:

Chop bell peppers into small, even pieces about 1/4 inch in size. The uniform cutting ensures even distribution throughout each muffin. For green onions, slice them thinly including both white and green parts for optimal flavor.

Mix the base ingredients:

In a large bowl with plenty of mixing room, combine the colorful peppers and green onions. Add eggs and break the yolks with your whisk before fully incorporating. Pour in the bacon pieces, milk, and seasonings, making sure to distribute evenly.

Add the cheese and final mix:

Sprinkle the cheddar cheese into your egg mixture and whisk thoroughly until all ingredients are perfectly incorporated. The cheese should be evenly distributed throughout the mixture to ensure every bite has that delicious melty goodness.

Fill muffin cups and bake:

Pour the mixture evenly into your prepared muffin cups, filling each about 3/4 full to allow room for expansion. Carefully transfer to the preheated oven and bake until set and slightly golden, about 30 minutes. A toothpick inserted in the center should come out clean.

Save This

My favorite part about these egg muffins is how they transform whatever leftover vegetables are lingering in my refrigerator. Last week I added some spinach that was about to wilt and some leftover roasted mushrooms from dinner the night before, and they were possibly the best batch I've ever made.

Make Ahead and Storage

These egg muffins are the ultimate make ahead breakfast. After cooling completely, store them in an airtight container in the refrigerator for up to 5 days. For the best texture, reheat them in the microwave for about 30 seconds until just warmed through. If you notice any moisture accumulating in your storage container, line it with a paper towel to absorb excess liquid and keep your muffins from becoming soggy.

Endless Variations

The beauty of these egg muffins lies in their adaptability. Try Mediterranean inspired muffins with feta cheese, spinach, and diced tomatoes. For a Mexican variation, use pepper jack cheese, chorizo, and a dash of cumin. Vegetarian options work beautifully too simply load them with your favorite vegetables like mushrooms, spinach, and diced zucchini. The recipe maintains its integrity regardless of what fillings you choose, making it perfect for using whatever you have available.

Serving Suggestions

While these muffins are perfect on their own for a quick breakfast, they also pair wonderfully with other morning favorites. Serve alongside avocado toast for a more substantial meal, or with a side of fresh fruit for a balanced breakfast. For brunch gatherings, create a build your own egg muffin bar with various fillings and let guests customize before baking. They also make excellent additions to lunch boxes alongside a small salad for a protein rich midday meal.

Common Queries

→ Can I use different vegetables?

Absolutely! Feel free to substitute other vegetables such as spinach, mushrooms, or tomatoes to suit your taste.

→ Do the muffins need to be refrigerated?

Yes, store cooled muffins in an airtight container in the fridge. They stay fresh for up to four days.

→ How do I reheat egg muffins?

Warm them in the microwave for 20–30 seconds or until heated through for a quick breakfast option.

→ Can I make these muffins without meat?

Of course! Simply leave out the bacon or substitute with plant-based meat or extra veggies.

→ Which cheese works best?

Cheddar melts well, but you can try mozzarella, pepper Jack, or a cheese blend for different flavors.

→ What's the best way to prevent sticking?

Generously grease the muffin tin with cooking spray to ensure easy removal after baking.