Think of these egg muffins as a laid-back, home-crafted breakfast. Fluffy, flavorful, and packed with protein in each perfectly baked bite.

These muffins are perfect to eat as you head out the door. For more grab-and-go breakfast options, try Breakfast Sandwiches, Raisin Bran Muffins, and Banana Crumb Muffins.

Sabrina’s Egg Muffin Recipe

Recipes like scrambled eggs, fried eggs, or Eggs Benedict always make delicious and filling breakfast or brunch dishes. This Egg Muffin recipe is just as delicious, plus it’s great for meal prep. Instead of waking up to cook eggs in the morning, you can bake these delicious egg bites in advance and keep them in the fridge. Then they’re easy to reheat in the morning for a quick breakfast.

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Ingredients

▢ 12 large eggs
▢ 1/2 cup bacon , cooked and crumbled
▢ 1/4 yellow onion , diced
▢ 1/2 green pepper , diced
▢ 1 teaspoon kosher salt
▢ 1/2 teaspoon coarse ground black pepper
▢ 1/4 teaspoon cayenne pepper
▢ 1 cup cheddar cheese , shredded

Instructions

Preheat oven to 350 degrees and spray a muffin tin with vegetable oil spray.
In a large bowl whisk together the eggs, bacon, onion, green bell pepper, salt, black pepper, cayenne pepper and half the cheddar cheese.
Add ⅓ cup of the mixture to each muffin tin.
Top with remaining cheddar cheese.
Bake for 20-22 minutes or until lightly browned on top.

Notes

Store: To keep leftovers fresh, wait for them to cool to room temperature, then place them in an airtight container. They’ll stay good in the fridge for 3-4 days. You can place the eggs in an oven pan and reheat them in the oven to serve leftovers.
Freeze: You can also freeze this recipe. Put them in a freezer bag or another freezer-safe container to keep for up to 1 month. To reheat frozen Egg Muffins, place them on a rimmed baking sheet and reheat them in a preheated oven set to 275 degrees for about 20 minutes or until warmed through.