Golden Breakfast Egg Muffins (Printable)

Golden egg muffins with cheddar, bacon, and bell peppers—perfect warm, handheld breakfast for busy mornings.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1/2 cup whole milk
03 - 1/2 cup shredded cheddar cheese

→ Vegetables

04 - 1/2 cup diced bell peppers (red, green, or yellow)
05 - 1/2 cup diced onions

→ Proteins

06 - 1/2 cup cooked and crumbled bacon

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon paprika

→ For Greasing

11 - Cooking spray or olive oil for muffin tin

# Directions:

01 - Preheat oven to 350°F
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil
03 - In a large bowl, whisk together eggs and milk until well combined and slightly frothy
04 - Stir in cheddar cheese, bell peppers, onions, bacon, salt, black pepper, garlic powder, and paprika until evenly mixed
05 - Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full
06 - Bake for 18 to 20 minutes, or until muffins are set and lightly golden. A toothpick inserted in the center should come out clean
07 - Remove from oven and let cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin
08 - Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving

# Expert Advice:

01 -
  • You can grab one straight from the fridge, microwave it for thirty seconds, and have a real breakfast in your hand before your coffee finishes brewing.
  • They hold up beautifully in the freezer, so doubling the batch means you're set for weeks without thinking.
  • The edges get crispy and golden while the centers stay soft, giving you texture in every bite.
  • You can toss in whatever's lurking in your crisper drawer and it still tastes intentional.
02 -
  • If you skip greasing the tin properly, even nonstick surfaces will grip the eggs like glue and you'll end up with half a muffin and a mess.
  • Filling the cups more than two-thirds causes the batter to spill over the edges and bake onto the tin, which is a nightmare to scrub off later.
  • Letting them cool for the full five minutes before removing them prevents the muffins from collapsing or tearing apart.
03 -
  • Use a silicone muffin pan if you have one, they release the muffins effortlessly and clean up in seconds.
  • Add a pinch of baking powder to the egg mixture if you want extra fluffiness, it's a trick I picked up from a diner cook.
  • Don't skip the resting time after baking, the muffins finish cooking with residual heat and set up perfectly if you give them those five minutes.
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