Save The smell of bacon sizzling on Sunday mornings used to wake me up before my alarm even went off. My roommate Sarah would be in the kitchen, already chopping vegetables and cracking eggs into a mixing bowl. We started making these muffins when we realized we needed something portable for those chaotic weekday commutes. Now the whole apartment building knows when we are batch cooking breakfast for the week.
Last winter my sister came to visit and I made a batch using leftover ham from Christmas dinner. She ended up taking the recipe back to her college apartment and now her roommates request them every Sunday night. The best part is how customizable they are whatever vegetables or cheese are sitting in your fridge can become tomorrows breakfast.
Ingredients
- 6 large eggs: Room temperature eggs whisk up fluffier and incorporate more evenly into the mixture
- 1/2 cup milk: Whole milk creates the richest texture but any milk you have works perfectly
- 1/2 cup shredded cheddar cheese: Sharp cheddar adds the best flavor punch but mild cheddar melts more smoothly
- 1/2 cup diced bell peppers: Red peppers bring sweetness while green peppers add a slight bite
- 1/2 cup diced onions: Dice them small so they cook through evenly in the muffin cups
- 1/2 cup cooked and crumbled bacon: The bacon must be fully cooked before adding since the oven time is too short to cook raw meat
- 1/2 teaspoon salt: Enhances all the other flavors without making them taste salty
- 1/4 teaspoon black pepper: Freshly cracked pepper makes a noticeable difference in depth
- 1/4 teaspoon garlic powder: Distributes garlic flavor evenly without any raw bite
- 1/4 teaspoon paprika: Adds a beautiful golden color and subtle smokiness
- Cooking spray or olive oil: Grease every single cup thoroughly or the muffins will stick stubbornly
Instructions
- Get your oven ready:
- Preheat to 350°F and position a rack in the center of the oven for even baking
- Prepare the muffin tin:
- Coat each cup generously with cooking spray getting into all the corners and edges
- Whisk the eggs and milk:
- Beat them together until the mixture turns a uniform pale yellow and feels slightly frothy
- Add everything else:
- Throw in the cheese vegetables bacon and seasonings then stir until every spoonful looks identical
- Fill the muffin cups:
- Pour the mixture stopping about two thirds up each cup so they have room to rise without overflowing
- Bake until set:
- Cook for 18 to 20 minutes until the tops are golden and a toothpick comes out clean from the center
- Let them rest:
- Wait 5 minutes before running a knife around the edges to pop them out gently
Save My dad started keeping a stash of these in his freezer after heart surgery forced him to eat healthier breakfasts. He says pulling one out and microwaving it for 45 seconds makes him feel like he is eating something special instead of a diet meal. Now he experiments with different vegetables and keeps a notebook of which combinations his grandkids like best.
Make Them Vegetarian
Simply skip the bacon and add extra vegetables or a handful of fresh spinach. I love adding diced tomatoes and fresh basil in summer or mushrooms and thyme when the weather turns cold.
Cheese Variations
Feta cheese adds a tangy brightness that pairs beautifully with spinach while mozzarella makes them incredibly gooey and kid friendly. Pepper jack cheese kicks up the heat for anyone who likes their morning meal with a bit of a bite.
Storage And Reheating
Store cooled muffins in an airtight container in the refrigerator for up to five days or freeze them for three months. Reheat refrigerated muffins for 30 seconds in the microwave or frozen ones for about one minute.
- Place a paper towel under them when reheating to absorb excess moisture
- The oven at 350°F for 10 minutes restores the crispy texture better than the microwave
- Let frozen muffins thaw in the fridge overnight for the most even reheating
Save There is something deeply satisfying about opening the fridge on a Monday morning and seeing a row of these muffins ready to grab. They have turned our most hectic mornings into something almost peaceful.
Recipe FAQ
- → Can I prepare these egg muffins ahead of time?
Absolutely! These are perfect for meal prepping. Once baked, let them cool completely, then store them in an airtight container in the refrigerator for up to 5 days. You can easily reheat them in the microwave for a quick breakfast.
- → Are there any good variations for the ingredients?
Yes, these muffins are very versatile. You can swap bacon for cooked sausage or ham, or make them vegetarian by adding spinach or mushrooms. Experiment with different cheeses like feta or mozzarella for a unique flavor.
- → What's the best way to store and reheat these?
Store cooked and cooled muffins in an airtight container in the refrigerator for up to 5 days. To reheat, microwave them for 30-60 seconds until warm. They also freeze well; thaw overnight in the fridge before reheating.
- → Are these egg muffins suitable for a gluten-free diet?
Yes, as written, this preparation is naturally gluten-free. However, if you are adding ingredients like sausage, always double-check the labels to ensure they do not contain hidden gluten.
- → What can I serve with these for extra flavor?
For an added kick, serve these egg muffins with a side of your favorite salsa or a dash of hot sauce. They also pair well with a fresh fruit salad or a slice of avocado.