Delicious Breakfast Egg Muffins for a Perfect Morning Boost

Breakfast Egg Muffins are a quick, nutritious option for busy mornings, packed with veggies and protein for a satisfying start.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 each Green bell pepper adds a fresh crunch
1 each Red bell pepper sweet and nutritious
3 each Green onions provide a mild onion flavor
8 large Eggs the star of the dish
0.25 cup Milk any kind will do
2.75 oz Cooked bacon pieces adds a savory kick
0.25 teaspoon Garlic powder infuses an aromatic depth
0.25 teaspoon Onion powder rounds out the savory flavors
to taste Salt & pepper season to your preference
4 oz Shredded cheddar cheese choose your favorite cheese

Equipment

Muffin tin
Mixing Bowl

Method

Step-by-Step Instructions for Breakfast Egg Muffins

Preheat your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.
Whisk together 8 large eggs and ¼ cup of milk until frothy. Add garlic powder, onion powder, salt, and pepper.
Fold in green bell pepper, red bell pepper, green onions, cooked bacon, and most of the shredded cheddar cheese.
Fill each muffin cup about ¾ full with the egg mixture and sprinkle remaining cheese on top.
Bake for 20–25 minutes until puffed and golden, and a toothpick comes out clean.
Cool for 5–10 minutes before removing from tin. Serve warm or store in an airtight container.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Best enjoyed fresh, these muffins can be refrigerated for up to 5 days or frozen for longer storage.

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