Description

Fluffy, savory egg muffins packed with bacon, cheddar cheese, and fresh herbs. These make-ahead breakfast bites are perfect for meal prep, freezing, and serving to crowds with zero morning stress.

Ingredients

Scale

12 large eggs
1/2 cup heavy cream or whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup cooked bacon, crumbled
1 cup sharp cheddar cheese, shredded
1/2 cup diced bell peppers
1/4 cup diced onion
2 tablespoons fresh chives, chopped

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with butter or cooking spray.
If using raw bacon, sausage, or onions, cook them until fully done and let them cool slightly. Drain excess grease.
In a large mixing bowl, whisk together eggs, cream (or milk), salt, pepper, and garlic powder until uniform and slightly frothy.
Divide the cooked bacon, cheese, bell peppers, onions, and chives evenly among the 12 muffin cups.
Pour the egg mixture over the mix-ins, filling each cup about 3/4 full.
Bake for 20-25 minutes until the tops are set, lightly golden, and a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.

Notes

For best results, shred your own cheese to avoid anti-caking agents. Ensure veggies are drained well to prevent sogginess. These can be frozen for 2-3 months; reheat with a damp paper towel in the microwave to maintain moisture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 1
Sodium: 350
Fat: 9
Saturated Fat: 4
Carbohydrates: 2
Fiber: 0.5
Protein: 8

Keywords: breakfast muffins, egg muffins, make-ahead breakfast, meal prep, gluten-free breakfast, keto breakfast, easy breakfast, freezer-friendly breakfast