Description

Mornings used to be mayhem—kids, emails, rumbling tummies—until these egg muffins became my lifesaver. Born from a fridge clean-out before a road trip, they’ve now become my go-to for calm, cozy starts. Packed with protein and customizable goodness, these portable bites are perfect for anyone who wants a warm, nourishing breakfast without slowing down. Prep on Sunday, reheat all week—these aren’t just muffins, they’re edible sanity.

Ingredients

Scale

Cooking spray (or oil/butter)
1 green & 1 red bell pepper, chopped
1 bunch green onions, chopped
8 large eggs
¼ cup milk (any kind)
2¾ oz cooked bacon pieces (or chopped ham/veggie option)
¼ tsp garlic powder
¼ tsp onion powder
Salt & pepper, to taste
4 oz shredded cheddar (or cheese of choice)

Instructions

Preheat oven to 375°F (190°C). Spray muffin tin well.
Whisk eggs with milk, seasonings, salt, and pepper until frothy.
Stir in mix-ins: peppers, onions, bacon, and most cheese.
Fill muffin cups ¾ full. Top with remaining cheese.
Bake 20–25 mins until puffed and golden. Toothpick should come out clean.
Cool 5–10 mins before removing. Enjoy warm or store.

Notes

Veggie Option: Use mushrooms, spinach, sun-dried tomatoes.
Dairy-Free: Use plant milk + dairy-free cheese or nutritional yeast.
Kid-Friendly: Swap bacon for ham, add sweet corn or mild cheese.
Freezer-Friendly: Cool completely before freezing. Reheat in microwave or oven.

Prep Time: 10 mins
Cook Time: 25 mins

Nutrition

Calories: 120 Per Muffin
Fat: 9g
Carbohydrates: 2g
Protein: 8g