Easy Breakfast Egg Muffins
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Mornings are hectic, but breakfast doesn’t have to be! These Easy Breakfast Egg Muffins are a lifesaver for busy parents, professionals, and anyone who needs a nutritious, grab-and-go meal. Inspired by your favorite morning casserole or omelet, these egg muffins are high in protein, packed with flavor, and easily customizable—perfect for picky eaters or last-minute meal prep.
We love making a batch of these for my daughter before school. They’re a simple way to ensure she gets a wholesome breakfast without the morning rush. Plus, they’re great for meal prepping—just store them in the fridge and reheat in seconds for a stress-free start to your day!
Why You’ll Love These Egg Muffins:
✔️ Fast & Easy: Ready in 20 minutes with minimal prep
✔️ Meal Prep Friendly: Make ahead for a grab-and-go breakfast
✔️ High Protein & Low Carb: Keeps you full and energized
✔️ Customizable: Swap in your favorite veggies, meats, or cheese
Quick Recipe:
- cooking spray
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch green onions, chopped
- 8 large eggs
- 2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
- ¼ cup whole milk
- 1 pinch garlic powder, or to taste
- 1 pinch onion powder, or to taste
- salt and ground black pepper to taste
- ½ (8 ounce) package shredded mild Cheddar cheese
Directions:
1️⃣ Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2️⃣ Place bell peppers and green onions into a large bowl.
3️⃣ Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.
4️⃣ Sprinkle Cheddar cheese into the bowl and whisk until incorporated.
5️⃣ Pour mixture equally into the prepared muffin cups.
Final Step: Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
💡 Pro Tip: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30 seconds, and you’re good to go!