Easy Breakfast Egg Muffins
These Easy Breakfast Egg Muffins are perfect for a quick morning meal, customizable to your taste.
Equipment
- 12-cup muffin tin
Ingredients
Vegetables
- cooking spray
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 bunch green onions chopped
Egg Mixture
- 8 large eggs
- 2.75 ounces fully-cooked bacon pieces such as Oscar Mayer®
- ¼ cup whole milk
- 1 pinch garlic powder or to taste
- 1 pinch onion powder or to taste
- salt to taste
- ground black pepper to taste
Cheese
- ½ 8 ounce package shredded mild Cheddar cheese
Instructions
Preparation
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees 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 incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Notes
You can use any shredded cheese you'd like. You can cook and chop fresh bacon instead of using precooked.
Nutrition
Serving: 1muffinCalories: 135kcalCarbohydrates: 3gProtein: 10gFat: 9gSaturated Fat: 4gCholesterol: 141mgSodium: 274mgPotassium: 190mgFiber: 1gSugar: 2gVitamin C: 24mgCalcium: 107mgIron: 1mg
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