Breakfast Egg Muffins

# Components:

→ Eggs & Dairy

01 - 6 large eggs

02 - 1/2 cup 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 (or sausage)

→ 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)

# Preparation Steps:

01 - Preheat oven to 350°F (175°C).

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 (or sausage), 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 18-20 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 two muffins on your way out the door and eat them while walking to the bus stop
The muffins freeze beautifully so you can make a double batch and forget about breakfast for weeks

02 -

Overfilling the cups will make a mess that burns onto your pan and is miserable to clean
Letting them cool completely before storing prevents condensation from making them soggy

03 -

Bake a test muffin first to check seasoning before baking the whole batch
Double the recipe and freeze half because they disappear faster than you expect

Breakfast Egg Muffins (Print Version)