Save Last Tuesday morning, I stared at my refrigerator trying to figure out breakfast while simultaneously packing lunch boxes and signing permission slips. These egg muffins saved my sanity that day, and honestly, they have been saving my mornings ever since.
My teenage daughter started taking them to school instead of skipping breakfast entirely. Watching her grab two from the fridge on her way out the door feels like a small parenting victory.
Ingredients
- 6 large eggs: Room temperature eggs whisk up fluffier and incorporate more air into the mixture
- 1/2 cup milk: Whole milk creates the creamiest texture but any milk works here
- 1/2 cup shredded cheddar cheese: Use sharp cheddar for more flavor impact in every bite
- 1/2 cup diced bell peppers: Red peppers add sweetness while green brings a slight bitter crunch
- 1/2 cup diced onions: Dice them small so they cook through in the short baking time
- 1/2 cup cooked and crumbled bacon: Cook extra bacon on Sunday and crumble what you need throughout the week
- 1/2 teaspoon salt: Enhances all the other flavors without overpowering the eggs
- 1/4 teaspoon black pepper: Freshly cracked pepper adds a bright spicy note
- 1/4 teaspoon garlic powder: Distributes evenly unlike fresh garlic which might burn
- 1/4 teaspoon paprika: Adds a subtle smoky depth and beautiful color
Instructions
- Get everything ready:
- Preheat oven to 350°F and grease every single cup of your muffin tin thoroughly, even if you think it is nonstick
- Whisk the base:
- Beat eggs and milk until the mixture is slightly frothy and uniform in color, about 30 seconds
- Mix in the good stuff:
- Fold in cheese, peppers, onions, bacon and all seasonings until everything is evenly distributed
- Fill the cups:
- Pour into muffin tins filling each about two thirds full to allow room for rising
- Bake until golden:
- Bake for 18 to 20 minutes until they are set and lightly golden on top
- Let them rest:
- Cool for 5 minutes in the pan then run a knife around the edges to loosen
Save Last month I made these for a baby shower and watched three different people ask for the recipe. Something about eating breakfast with your hands feels like a treat even when it is just eggs and vegetables.
Make Ahead Magic
Bake a double batch on Sunday and store them in the refrigerator. Microwave one for 30 seconds and you have a hot breakfast faster than you can find your keys.
Customizing Your Flavors
Swap bacon for sausage crumbles or go vegetarian with spinach and mushrooms. Feta cheese with sun dried tomatoes turns these into something completely different.
Freezing Instructions
Once cooled completely, place muffins in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the morning.
- Wrap each frozen muffin individually in plastic wrap for grab and go convenience
- Reheat from frozen in the microwave for about 1 minute
- Let them sit for 30 seconds after reheating so the cheese sets slightly
Save There is something deeply satisfying about opening the fridge on a frantic Tuesday morning seeing breakfast already handled.
Recipe FAQ
- → Can I make these egg muffins ahead of time?
Yes, these are perfect for meal prepping. After baking, let them cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
- → What substitutions can I make for the bacon?
You can easily swap the bacon for cooked crumbled sausage, diced ham, or even make them vegetarian by adding spinach, mushrooms, or other vegetables instead of meat.
- → How long should I bake the egg muffins?
Bake them for 18–20 minutes at 350°F (175°C), or until they are set and lightly golden. A toothpick inserted in the center should come out clean.
- → Can these egg muffins be frozen?
Absolutely. Once completely cooled, you can freeze them individually or in an airtight container. Thaw overnight in the refrigerator and then reheat in the microwave or oven.
- → What other cheeses work well in this dish?
While cheddar is classic, you can experiment with other cheeses like Monterey Jack, crumbled feta, mozzarella, or a sharp Gruyère for different flavor profiles.
- → What can I serve with these muffins?
They are delicious on their own, but also pair well with a side of salsa, hot sauce, avocado slices, or a fresh fruit salad for a complete breakfast.