Pin this The first time I made these egg muffins, it was 7 AM on a Tuesday and I was desperately trying to figure out what to do with a dozen eggs about to expire. My apartment smelled like bacon before I even realized what I'd created, and suddenly breakfast for the week was solved in one golden, cheesy batch.
Last summer my sister visited and we stood in my tiny kitchen, chopping peppers and cracking eggs while steam from our coffee mugs fogged up the windows. She took the recipe home and now texts me photos every time she makes a batch, usually with some chaotic vegetable combination I never would have thought to try.
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Ingredients
- 6 large eggs: Room temperature eggs whisk up fluffier and incorporate better with the milk
- 1/2 cup milk: Whole milk creates the tenderest texture but any milk works in a pinch
- 1/2 cup shredded cheddar cheese: Buy a block and shred it yourself for better melting
- 1/2 cup diced bell peppers: Mix colors for prettier muffins or pick your favorite
- 1/2 cup diced onions: Red onions add a mild sweetness while white brings more bite
- 1/2 cup cooked and crumbled bacon: Cook extra bacon on Sunday and use throughout the week
- 1/2 teaspoon salt: Adjust based on how salty your bacon already is
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
- 1/4 teaspoon garlic powder: Dont use fresh garlic here as it can create bitter spots
- 1/4 teaspoon paprika: Smoked paprika adds depth if you want to experiment
- Cooking spray or olive oil: Grease every cup thoroughly or you will regret it
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Instructions
- Get everything ready:
- Preheat your oven to 350°F and generously grease every cup of your muffin tin, including the top edges where egg might puff up and stick
- Whisk the base:
- Crack eggs into a large bowl and pour in the milk, then whisk until the mixture is uniformly yellow and slightly frothy
- Combine everything:
- Dump in your cheese, peppers, onions, bacon, and all seasonings then stir until every spoonful looks evenly distributed
- Fill the cups:
- Pour the mixture into the prepared muffin tin, filling each cup about two thirds full to allow room for rising
- Bake until golden:
- Slide into the oven for 18 to 20 minutes until the muffins are set and lightly golden, testing with a toothpick that should come out clean
- Cool carefully:
- Let them rest for 5 minutes then run a knife around the edges to loosen before removing
Pin this These became my go-to when I started a new job and needed breakfast that didnt require utensils or sit-down time. There is something deeply comforting about walking out the door knowing you have real food waiting for you.
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Making Them Your Own
Once you have the basic ratio down, these become a fridge clean out vehicle. I have thrown in leftover roasted vegetables, crumbled sausage, even tiny bits of cheese from miscellaneous cheese wedges.
Storage Strategy
They keep beautifully in the refrigerator for five days, though in my house they disappear by day three. The freezer option has saved me more than one morning when I forgot to plan ahead.
Serving Suggestions
Pair them with fresh fruit or a simple green salad if you are serving brunch. For busy weekdays, just grab and go with a napkin.
- Hot sauce transforms them entirely
- A dollop of sour cream on top feels fancy
- Serve alongside avocado toast for a complete meal
Pin this Sometimes the simplest breakfasts are the ones that stick with you, morning after morning.
Frequently Asked Recipe Questions
- → Can I prepare these muffins ahead of time?
Absolutely! These muffins are perfect for meal prepping. You can bake them ahead, store them in an airtight container in the refrigerator for up to 5 days, or even freeze them. Just thaw overnight and reheat for a quick, warm breakfast.
- → What are some good variations for the fillings?
Feel free to customize! You can swap the bacon for cooked sausage or ham, or make them vegetarian by adding spinach or mushrooms instead of meat. Different cheeses like feta or mozzarella also work wonderfully.
- → Are these suitable for a gluten-free diet?
Yes, as written, this preparation is naturally gluten-free. However, if you're adding sausage or other processed ingredients, always double-check their labels to ensure they don't contain hidden gluten.
- → How should I store and reheat leftover muffins?
Once completely cooled, store the muffins in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm them in the microwave for a minute or two until heated through.
- → What can I serve with these muffins?
These golden egg muffins are delicious on their own, but they also pair well with a side of salsa or hot sauce for an extra kick. A fresh fruit salad or a light green salad would also complement them beautifully.
