Bacon & Egg Muffins


Need a delicious and healthy breakfast on the go? These bacon and egg muffins with peppers and onion are perfect to throw together or prep ahead of time!

Three bacon and egg muffins on a plate

On busy weekday mornings, do you ever find yourself dreaming of a nice, fluffy omelet with a little bacon, some chopped peppers and onions, and some gooey cheddar cheese?

Okay, sure, that probably isn’t very realistic most mornings. But these bacon and egg muffins might be the next best thing! They’re easy to throw together, or you can make a batch over the weekend to enjoy easy breakfasts all week.

Start your day the right way with a healthy, nutritious breakfast that will give you energy and keep you satisfied for hours!

How to make bacon and egg muffins

Ready to see how easy it is to make these tasty breakfast muffins?

Ingredients laid out on a marble surface

Step 1: Slice the bacon in half lengthwise, then crosswise into thin strips.

Bacon strips on a cutting board

Step 2: In a pan over medium-high heat, cook the bacon together with the minced green pepper, banana pepper, and onion.

Step 3: Once the bacon is cooked and the vegetables are soft, remove from heat and allow to cool slightly.

Cooked bacon and veggies in a pan

Step 4: Preheat the oven to 350°F and spray a 6-cup muffin pan with nonstick spray.

Step 5: Whisk the eggs together with the milk.

Step 6: Pour the egg mixture into 6 muffin cups, then evenly distribute the bacon mixture into each one. Divide the cheese between each cup.

Muffin cups with egg mixture and cheese

Step 7: Place in the oven and bake for about 20 minutes or until the egg is set.

You can enjoy immediately or save them for easy on-the-go breakfasts all week long!

Five egg and bacon muffins on a cooling tray

Variations for these muffins

This recipe is very flexible. You can customize it based on your preferences, or try a new ingredient combination with every batch!

Instead of turkey bacon, you could use chicken or turkey sausage. Canadian bacon would be delicious too! If you don’t mind some extra fat, pork bacon is always a tasty choice.

You can also use any type of peppers you like. I chose banana peppers because I had some on hand, but whatever pepper you use will add great flavor.

I personally don’t like mushrooms, but if you do, feel free to throw some in the mix! You can’t go wrong adding more veggies to these muffins.

Stack of three egg muffins seen from the side

Storage

These muffins are an excellent way to meal prep for the week. After you bake them, allow the muffins to cool to room temperature, then store covered in the refrigerator for up to 5 days.

Once you’re ready to enjoy one, just pop it in the microwave to reheat!

Plate with two egg muffins and strawberries

Other easy breakfast recipes

Looking for more delicious breakfasts to start your morning the right way? After all, what you eat first thing will set the tone for the rest of the day! Here are a few more quick and easy breakfast recipes I think you’ll enjoy:

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Bacon & Egg Muffins

Bacon & Egg Muffins

Need a delicious and healthy breakfast on the go? These bacon and egg muffins with peppers and onion are perfect to throw together or prep ahead of time!

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

Author:Diabetic Foodie

Servings:6

Instructions

  • Slice the bacon in half lengthwise, then crosswise into thin strips.

  • In a pan over medium-high heat, cook the bacon together with the minced green pepper, banana pepper, and onion.

  • Once the bacon is crisp and the vegetables are soft, remove from heat and allow to cool slightly.

  • Preheat the oven to 350°F and spray a 6-cup muffin pan with nonstick spray.

  • Whisk the eggs together with the milk.

  • Pour the egg mixture into 6 muffin cups, then evenly distribute the bacon mixture into each one. Divide the cheese between each cup.

  • Place in the oven and bake for about 20 minutes or until the egg is set.

Recipe Notes

This recipe is for 6 muffins. Each muffin is 1 serving.
To store muffins, allow them to cool to room temperature, then store covered in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts

Bacon & Egg Muffins

Amount Per Serving (1 muffin)

Calories 143
Calories from Fat 84

% Daily Value*

Fat 9.3g14%

Saturated Fat 3.8g24%

Trans Fat 0g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1.4g

Cholesterol 151.4mg50%

Sodium 282.3mg12%

Potassium 100mg3%

Carbohydrates 3g1%

Fiber 0.5g2%

Sugar 1.2g1%

Protein 12g24%

Vitamin A 750IU15%

Vitamin C 36.3mg44%

Calcium 130mg13%

Iron 1.1mg6%

Net carbs 2.5g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast, Brunch

Cuisine: American

Diet: Diabetic

Keyword: bacon and egg muffins, breakfast muffins, egg muffins

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