How To Make Bacon And Egg Breakfast Muffins
By Mike-Ross
The breakfast muffins recipe from The Busy Baker has become a cherished tradition in our family. Weekends wouldn't be complete without whipping up a batch of these delicious treats. Not only are they incredibly simple to make, but they're also bursting with flavor. It's a perfect opportunity for quality time together, as everyone can pitch in with the preparation and personalize their own muffins.
Loaded with cheese, savory bacon, and veggies, these muffins are irresistibly fluffy and satisfying. For those who adore bacon and cheese, feel free to be generous with your toppings – I certainly am! Plus, they're a lifesaver on busy days since you can prepare them in advance and store them in an airtight container for a quick grab-and-go snack.
If you're tired of the same old scrambled eggs or sunny side up, these muffins offer a delightful change of pace. Trust me, you can't go wrong with this recipe.
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.
Image by The Busy Baker via YouTube
Step 4:
Pour the egg mixture into each of the muffin cups until they are about 3/4 full.
Image by The Busy Baker via YouTube
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.
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