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Easy Breakfast Egg Muffins

4

45 min

Easy Breakfast Egg Muffins

Easy Breakfast Egg Muffins Photo 1

Category

Egg appetizer

Time

45 min

Serving

12 persons

Calories

135

Rating

4.00★ (34)

Cuisine

Author: Victoria Buriak
These breakfast egg muffins are inspired by your favorite morning casserole or omelet! Great for an on-the-go breakfast and very customizable to your tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to grab in the morning on my way to work.

Ingredients

  • cooking spray:
  • green bell pepper: 1 piece (chopped)
  • red bell pepper: 1 piece (chopped)
  • bunch green onions: 1 piece (chopped)
  • eggs: 8 piece
  • ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®): 2 piece
  • whole milk: 0.25 cup
  • pinch garlic powder: 1 piece (to taste)
  • pinch onion powder: 1 piece (to taste)
  • salt and ground black pepper: (to taste)
  • mild Cheddar cheese: 0.5 pack (8 ounce pack, shredded)

Metric Conversion

Stages of cooking

Easy Breakfast Egg Muffins Photo 21
Easy Breakfast Egg Muffins Photo 32
Easy Breakfast Egg Muffins Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
    Easy Breakfast Egg Muffins Photo 2
  2. Place bell peppers and green onions into a large bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk until incorporated. Pour mixture equally into the prepared muffin cups.
    Easy Breakfast Egg Muffins Photo 3
  3. 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.
    Easy Breakfast Egg Muffins Photo 4

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