Easy Breakfast Egg Muffins

4.7
(63)
58 Reviews
16 Photos

These breakfast egg muffins are inspired by your favorite morning casserole or omelet! Great for an on-the-go breakfast and very customizable to your tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to grab in the morning on my way to work.

Submitted by Catherine
Updated on February 28, 2025
A round platter of easy breakfast egg muffins
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16
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
12
Yield:
12 egg muffins
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Ingredients

Original recipe (1X) yields 12 servings

  • cooking spray

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 1 bunch green onions, chopped

  • 8 large eggs

  • 2 ¾ 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 and ground black pepper to taste

  • ½ (8 ounce) package shredded mild Cheddar cheese

Directions

  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

    Ingredients to make easy breakfast egg muffins

    Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco

  2. Place bell peppers and green onions into a large bowl.

    A glass bowl with chopped bell peppers and green onions

    Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco

  3. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.

    A glass bowl with chopped bell peppers, green onions, bacon, milk, eggs, garlic powder, and salt and pepper

    Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco

  4. Sprinkle Cheddar cheese into the bowl and whisk until incorporated.

    A glass bowl of egg batter being whisked together

    Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco

  5. Pour mixture equally into the prepared muffin cups.

    A greased muffin tin filled with egg batter

    Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco

  6. 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.

    A muffin tin with baked breakfast egg muffins

    Grant Webster / Food Stylist: Holly Dreesman / Prop Stylist: Gabe Greco

Recipe Tips

You can use any shredded cheese you'd like.

You can cook and chop fresh bacon instead of using precooked.

140 home cooks made it!

Nutrition Facts (per serving)

135 Calories
9g Fat
3g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 135
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 141mg 47%
Sodium 274mg 12%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 10g 19%
Vitamin C 24mg 27%
Calcium 107mg 8%
Iron 1mg 6%
Potassium 190mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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