Bacon and Egg Muffins are scrambled eggs loaded with bacon, cheese, onions, peppers and spices, poured into muffin tins and baked to perfection. These Egg Muffins are so easy to make, store and freeze easily and are perfect for making ahead. Breakfast Egg Muffins are a simple portable breakfast or easy enough to add to the brunch menu.
Breakfast Egg Muffins
These Egg Muffins are perfect for making a big batch and handing to fam as they walk out the door on a busy morning. They are great for snacks too, or even making ahead and keeping in the fridge or freezer until you are ready to eat them. Just toss them in the microwave or air fryer for a few seconds and they are warm and the cheese is melted all over again.
How to Make Egg Muffins
To make this easy egg muffin recipe start by cracking 12 eggs into a large mixing bowl. Whisk the eggs until they are foamy and all of the yolks have broken, it will be a pale yellow color.
Add in the milk and stir until smooth. Season with the salt and pepper and mix.
Chop the onion and peppers into small pieces and mix into the egg mixture. Add in the crumbled bacon and cheese. Mix together until everything is well combined.
I like to use a measuring up to scoop the egg mixture out into the greased muffin pan. Fill each muffin cavity to about 1/4 inch from the top. This mix will fill a 12 cup muffin pan. If you want to make two pans of this recipe, just double the ingredients and put in two pans, they can be baked at the same time in the oven.
How Long to Bake Egg Muffins
Once you have the muffin pan all full of the scrambled egg mixture, place in a 350ºF oven on the center rack and bake for 20-25 minutes, until cooked through.
The eggs will puff up while they are baking, so if they look like they are going to explode out of the pan, don’t worry, they will fall and shrink down as soon as you remove them from the oven.
Once the are done cooking, take them out of the pan. I have noticed that if I leave these Bacon and Egg Muffins in the pan after baking they become soggy. Place them on a baking rack to cool until ready to eat or store.
How to Store Easy Egg Muffins
If you and the fam don’t eat these all up as soon as they come out of the oven, or maybe you planned to have extra, you can store egg muffins in the refrigerator or freezer. Allow the eggs to cool before placing in an air tight container or into a zip top bag.
Egg Muffins can be stored in the refrigerator for 3-4 days or frozen in the freezer for up to 3 months. These make a perfect, quick meal in the morning. Just pop into the microwave for 30 seconds to 1 minute until heated through.
Bacon and Egg Muffin Recipe
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Bacon and Egg Muffins
- 12 eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 6 slices bacon, cooked and crumbled
- 1/2 cup cheddar cheese, shredded
- Preheat oven to 350ºF. Grease a 12 cup muffin pan with cooking spray
- In a large mixing bowl whisk eggs until foamy and pale yellow and all yolks are broken. Pour in the milk and mix.
- Season with salt, black pepper and garlic powder
- Mix in the onion, pepper, bacon and cheese.
- Fill each muffin cup to about 1/4 inch from the top. Bake for 20-25 minutes.
- Remove from the oven and take out of the muffin pan. Place on a cooling rack to cool.
- Remove from the pan after they are done cooking so they don't become soggy on the bottom.
- These will puff up above the rim of the pan while baking, but will fall when they are removed from the oven.
Bacon and Egg Muffins are scrambled eggs loaded with bacon, cheese, onions, peppers and spices, poured into muffin tins and baked to perfection. These Egg Muffins are so easy to make, store and freeze easily and are perfect for making ahead. Breakfast Egg Muffins are a simple, portable breakfast or easy enough to add to the brunch menu.
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