Easy Breakfast Egg Muffins for Effortless Mornings

Easy Breakfast Egg Muffins are portable, protein-packed bites that can be customized with your favorite mix-ins, perfect for a quick breakfast.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

Cooking Spray (or Oil/Butter) Prevents sticking; ensure the muffin tin is well-greased for easy removal.
1 Green Bell Pepper, chopped Adds flavor and color; substitute with any preferred vegetable.
1 Red Bell Pepper, chopped Adds flavor and color; substitute with any preferred vegetable.
1 bunch Green Onions, chopped Provides onion flavor; can replace with regular onions or chives.
8 large Eggs The foundation for the muffins, providing structure and protein; can substitute with 1 cup liquid egg whites for a lighter option.
¼ cup Milk (any kind) Adds moisture and texture; use plant-based milk for dairy-free options.
2¾ oz Cooked Bacon Pieces (or chopped ham/veggie option) Adds savory flavor; substitute with cooked sausage, turkey bacon, or omit for a vegetarian version.
¼ teaspoon Garlic Powder Enhances flavor; fresh minced garlic can also be used.
¼ teaspoon Onion Powder Complements the onions; optional if using fresh onions.
Salt & Pepper, to taste Seasoning balance; adjust based on preference and taste.
4 oz Shredded Cheddar (or cheese of choice) Provides richness and flavor; use any cheese, or make it dairy-free with plant-based shreds.

Equipment

Muffin tin
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and spray a muffin tin with cooking spray.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, and season with salt and pepper for about 2 minutes until frothy.
Fold in the chopped green and red bell peppers, green onions, and cooked bacon pieces into the egg mixture.
Pour the mixture into muffin cups, filling them about three-quarters full, and top with reserved shredded cheddar cheese.
Bake for 20-25 minutes, checking for doneness with a toothpick inserted in the center.
Let cool for 5-10 minutes before removing from the tin, then serve warm or store for later.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 300mgPotassium: 180mgSugar: 1gVitamin A: 500IUVitamin C: 18mgCalcium: 150mgIron: 1mg

Notes

Make sure to coat your muffin tin well with cooking spray to prevent sticking. You can customize the muffins with your choice of vegetables or proteins.

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