Breakfast Egg Muffins

DSCN1550 Breakfast Egg Muffins

This is a quick and easy recipe for egg muffins (not a thing like Egg McMuffins!). These are portable and packed with protein.

5.0 from 3 reviews
Breakfast Egg Muffins
Prep time
Cook time
Total time
Easy breakfast muffins baked in bacon cups for a protein packed and delicious meal anytime.
Recipe type: Breakfast
Serves: 4-6
  • 12 pieces of nitrate free bacon
  • ½ medium onion, finely chopped
  • ½ bell pepper, finely chopped
  • 10 eggs, beaten (with 2 TBSP milk or cream, optional)
  • ¼ cup cheese (optional)
  1. Preheat oven to 375.
  2. Line each cup of the muffin tin with a piece of bacon.
  3. Put chopped onion and pepper in the bottom of the muffin cups.
  4. Pour egg mixture into the cups.
  5. Bake about 30 minutes (ovens vary) until eggs are set. Top with cheese (optional).
  6. Can be wrapped in foil and easily reheated on-the-go.

What is your favorite go-to breakfast recipe?

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Reader Comments

  1. says

    Ah this looks like such a wonderful idea! I miss the portability of a biscuit and sometimes I just make egg and sausage biscuits for breakfast. I’ll bet I wouldn’t even miss the biscuit with these! Great idea! :)

  2. Ryan says

    mmm… I’ll have to make these once I get some more bacon – actually that’ll be tonight! These will be great – now maybe I’ll actually get to eat breakfast in the mornings!

  3. Kris says

    We had these this morning, my child asked me to make them everyday from now on…doesn’t even eat eggs!!! Yummy! Thanks, loving your site!!

  4. Linda says

    Thank you for the recipe.  Made this this morning and it was de-lish!  I just found your site and I’m enjoying it.  What is the “meals” tab at the top?  When I click the button, it directs me to log in, and I couldn’t find any explanation of what it was or why I needed to log in. 

  5. Angela says

    do you think this would work as well with turkey bacon, which doesn’t seem to be as pliable or greasy as pork bacon??

  6. Nellie says

    Yummy! I made some very similar a few weeks ago. I used shredded carrots and chopped green onions! Soooo gooood!

    • Dee says

      That’s a good idea using carrots. Now that I’m pregnant onions are too strong for my taste buds. I’ll have to try it with leeks instead.

  7. Nellie says

    I am making a hatch of these right now. I used onions, bacon, tomatoes and cheese…I don’t think I can wait til morning to eat one!

  8. Laura says

    I make this every week and have tried various ways to coat the muffin pan so that the egg doesn’t stick.  I have used oils, butter, etc and nothing works.  I have to scrape out the egg muffin every time!  It’s probably my muffin pan.  So, Wellness Mama – what kind of pan do you use for these?? Help!

    • Michelle says

      I use a silicone muffin pan and they slide out every time without putting any sort of coating on the muffin pan.

    • anne conover says

      Get those silicone muffin cups! I just put them in my muffin tin. Clean up is easy because you can flip them inside out and scrub, or put them in the dishwasher. I also use them to make homemade lotion. Everything pops right out every time!

  9. Steph says

    My whole family loves these! If anyone is having issues with the eggs sticking to the muffin tin, here’s what i tried and it reduced the cleanup time: cut off 1/4 to 1/3 off of the bacon slices, place short cut piece at bottom of each cup. Line the rest of the cup with the bacon around the sides, cook in oven until fat is melting, then add veggies and egg mixture. Hope this helps!

  10. Rita says

    Hi, Wellness Mama

    What muffin pan are you using? Maybe you could provide a link – I don’t seem to find a healthy one.
    Thank you

  11. Sofia says

    What can I use in place of bacon as I can’t have it for religious purpose.

    I would appreciate if you can suggest something asi really would love to try it for the kids.


    • says

      You could use turkey or chicken deli slices, or turkey bacon if you want a more “authentic” taste. Make sure you add a little more salt, though. Bacon is salty and it helps the flavor.

    • Trina says

      I made these without bacon and they turned out great. I used a nonstick pan and I sprayed oil in each cup.
      I loaded each one with lots of veggies. It’s sooo good :)

  12. Kellie says

    Hi Katie!
    These are such a great idea and perfect for a large family. I just made them and I have two questions since I am seriously handicapped in the kitchen. First, my bacon does not seemed cooked, well it doesn’t seem crispy. Second, my eggs spilled over during cooking on about half of the muffins. What size muffin tin did you use? I am thinking about getting the pampered chef stoneware muffin pan to help clean up as the eggs did not come out easy for me. I am not ready to give up on this one, so any advise would be appreciated! Thanks again, your recipes are great!

  13. Layla says

    I read in the comments that you said these freeze well. Do I just wait for them to cool then put them in the freezer? Then would I just thaw and reheat in the oven?
    I’ve made these countless times, and we love them.:-)
    Thanks for your reply.

      • Anna A says

        I highly recommend adding spinach or kale, along with red bell pepper, for more color, nutrients & flavor. :-)
        If avoiding the bacon, perhaps a salty fish might even work well, place of the meat? It would be a way healthier alternative than deli meats. I’m thinking salmon, sardines or anchovies? (I like them all, but I know that may sound horrible to some!) Maybe even smoked salmon…MMMM!!!

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