Mornings can be hectic, but that doesn’t mean you have to sacrifice a delicious and nutritious breakfast. These cheesy bacon and veggie egg muffins are the perfect solution for busy mornings. Packed with protein, flavor, and a satisfying combination of crispy bacon, melted cheddar, and fresh vegetables, they’re an easy way to start your day on the right note.
One of the best things about these egg muffins is their convenience. You can make a batch ahead of time and store them in the fridge or freezer, ensuring you always have a quick breakfast option. Whether you’re rushing out the door, heading to the gym, or simply enjoying a slow morning, these muffins fit seamlessly into any routine.
Versatility is another great feature of this recipe. You can customize them to suit your preferences by swapping out ingredients, making them ideal for anyone following a low-carb, keto, or high-protein diet. Plus, they’re a great way to sneak in extra veggies for a nutrient boost.
If you’re looking for an easy breakfast that delivers on taste, nutrition, and convenience, these cheesy bacon and veggie egg muffins are a must-try. With just a few simple ingredients and minimal prep time, you’ll have a batch of delicious, handheld breakfast bites ready to fuel your day.
Servings and Timing
Servings: 12 muffins
Total Time: 30 minutes
Ingredients
- 8 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ½ cup bell peppers, finely chopped
- ¼ cup green onions, sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
- Stir in the shredded cheddar cheese, crumbled bacon, chopped bell peppers, and sliced green onions.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
- Let them cool for a few minutes before carefully removing them from the muffin tin.
- Enjoy immediately or store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick breakfast on the go.
Variations
- Meat Swap: Replace the bacon with cooked sausage, turkey bacon, or ham for a different flavor.
- Veggie Boost: Add spinach, mushrooms, or zucchini for extra nutrients.
- Cheese Options: Try mozzarella, feta, or pepper jack for a new taste.
- Spicy Kick: Mix in a dash of hot sauce or some diced jalapeños for added heat.
Tips
- Use silicone muffin cups or parchment liners for easy removal and cleanup.
- Let the muffins cool slightly before removing them from the tin to prevent breaking.
- Make a double batch and freeze extras in a zip-top bag for meal prep—just microwave for 30-40 seconds to reheat.
- These egg muffins taste great with a side of avocado, salsa, or a dollop of sour cream.
These cheesy bacon and veggie egg muffins are the ultimate grab-and-go breakfast—nutritious, delicious, and totally customizable. Give them a try and make your mornings easier!
