Bacon and Egg Breakfast Muffins

This bacon and egg breakfast muffins recipe by The Busy Baker is a family favorite. We love making these muffins every weekend. Not only are they easy to prepare, but they are also delicious. Making them at home is also a great time to spend time with everyone. You can ask them to help you prepare the ingredients and let them customize their own muffins.

RELATED: Banana Peanut Butter Chocolate Muffins Recipe

They are cheesy, savory, fluffy, and packed with veggies. If you love bacon and cheese, make sure to add more to your muffins, like I always do. You can make them ahead if you have a busy day and just grab one whenever you are hungry. Just place them in an air-tight container.

If you are tired of eating scrambled eggs or sunny side up, this is the way to go. You can never go wrong with this recipe.

For more muffin recipes, check these out: Almond Muffins Recipe, Healthy Carrot Cake Muffins, Easy Morning Glory Muffins

Easy Bacon and Egg Breakfast Muffins

• 10 eggs
• 1/4 cup of low-fat milk
• salt and pepper to taste
• 1 red bell pepper (diced)
• 1/3 cup thinly sliced green onion
• 6 strips of bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese

How to Make Bacon and Egg Breakfast Muffins

Step 1:

Start by preheating your oven to 350F and greasing a 12-cup muffin tin with baking spray.

Step 2:

In a large bowl, add eggs, milk, salt, and pepper. Whisk until well combined. Set it aside.

Step 3:

Equally divide the diced bell pepper, green onion, bacon, and cheese into each of the muffin cups.

Step 4:

Pour the egg mixture into each of the muffin cups until they are about 3/4 full.

Step 5:

Place inside the preheated oven and bake for 10 to 13 minutes at 350F or until they are cooked through.

Step 6:

Serve the muffins immediately or you can store them in an air tight container in the fridge for up to 3 days. Reheat before serving.

Bacon and Egg Breakfast Muffins