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Breakfast Egg Muffins Recipe
Ben Carraoli

Breakfast Egg Muffins Recipe

I still remember the first time I made these breakfast egg muffins because they completely changed my morning routine. I wanted something quick, filling, and easy to grab without sacrificing flavor. After pulling them out of the oven, I knew this recipe was a keeper. They’re fluffy, savory, and packed with ingredients I already love.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 large eggs – Fresh eggs give the muffins a fluffy texture and rich taste.
  • ¼ cup milk – Helps make the eggs light and creamy; whole milk works best but plant-based milk can also be used.
  • 2¾ ounces fully cooked bacon pieces – Adds smoky savory flavor without extra cooking time.
  • 1 green bell pepper chopped – Brings crunch and freshness to every bite.
  • 1 red bell pepper chopped – Slightly sweet and colorful for a balanced flavor.
  • 1 bunch green onions chopped – Adds mild onion flavor without overpowering the eggs.
  • ½ 8-ounce package shredded mild Cheddar cheese – Freshly grated cheese melts smoothly and tastes better.
  • 1 pinch garlic powder – Enhances the savory flavor without being too strong.
  • 1 pinch onion powder – Adds depth and warmth to the egg mixture.
  • Salt and black pepper to taste – Essential for bringing all the flavors together.
  • Cooking spray – Prevents sticking and helps the muffins release easily.

Method
 

  1. Start by preheating your oven to 350°F (175°C). Spray the muffin tin generously with cooking spray so the muffins don’t stick. Chop all vegetables into small, even pieces to ensure they cook properly.
  2. Crack the eggs into a large bowl and add the milk, garlic powder, onion powder, salt, and pepper. Whisk until the mixture looks smooth and slightly frothy, which helps create a fluffy texture.
  3. Stir in the bacon pieces, chopped bell peppers, green onions, and shredded cheese. Mix gently just until everything is evenly combined without overmixing.
  4. Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full. This allows room for the eggs to puff up while baking.
  5. Place the muffin tin in the oven and bake for about 30 minutes. The muffins are done when the tops are firm and lightly golden.
  6. Remove the muffins from the oven and let them cool for a few minutes. Gently loosen the edges and lift them out. Serve warm or let them cool completely for storage.

Notes

  • I always use freshly shredded cheese because it melts better and tastes richer.
  • I avoid watery vegetables like frozen spinach unless I squeeze out all the moisture.
  • I chop vegetables finely so they cook evenly inside the muffins.
  • I let the muffins cool slightly before removing them to keep their shape intact.
  • I lightly reheat them instead of overcooking to keep them soft and fluffy.