Egg Muffin Cups
Savory baked egg muffins loaded with cheese, bacon, and peppers—a protein-packed make-ahead breakfast that reheats beautifully. Ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 6
- Calories
- 195
- Protein
- 14g
Ingredients
- 10 whole eggs
- 6 whole bacon strips
- 1 whole bell pepper (any color)
- ¾ cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Set the oven to 375°F and wait until the indicator light goes off, signaling it has finished preheating, about 8 minutes.
- 2
Line a 12-cup muffin tin with paper liners or grease each cup lightly with cooking spray to prevent sticking.
- 3
Place the 6 bacon strips on a microwave-safe plate lined with paper towels and microwave on high for 4 minutes until they are crispy and brown, not soft.
- 4
Remove the bacon and let it cool slightly, then break it into pieces smaller than a pea, about the size of lentils.
- 5
Place the bell pepper on the cutting board, cut it in half through the stem, remove all white pith and black seeds from inside, then lay each half flat and slice it into 1/4-inch-thick slices lengthwise.
- 6
Chop the sliced pepper into 1/4-inch cubes so the pieces are roughly the size of a grain of rice.
- 7
Crack the 10 eggs into a large mixing bowl, add 0.25 teaspoon salt and 0.25 teaspoon pepper, then whisk with a fork until the yolks and whites are completely combined and uniform in color, about 30 seconds.
- 8
Pour the egg mixture evenly into the 12 prepared muffin cups, filling each one about halfway full.
- 9
Divide the chopped bacon pieces evenly among the 12 cups, sprinkling them into each egg mixture—roughly 0.5 teaspoon per cup.
- 10
Divide the diced pepper pieces evenly among the 12 cups, scattering them into each egg mixture—roughly 1 teaspoon per cup.
- 11
Divide the 0.75 cup shredded cheese evenly among the 12 cups, sprinkling about 1 tablespoon of cheese on top of each muffin.
- 12
Slide the muffin tin into the preheated 375°F oven on the center rack and bake for 12 minutes until the egg is set, no longer jiggly in the center, and the edges are lightly golden.
- 13
Remove the muffin tin from the oven using an oven mitt and let the cups cool for 2 minutes before gently lifting them out using a small fork or knife to separate them from the tin.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners or cooking spray
- microwave-safe plate
- paper towels
- cutting board
- knife (8-inch chef's knife)
- large mixing bowl
- fork or whisk
- oven mitt
- small fork or butter knife
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