Bacon and Bell Pepper Egg Muffins

When mornings are rushed and you’re trying to eat better, having a batch of bacon and bell pepper egg muffins in the fridge can be a total game-changer. They’re easy to make, loaded with protein, and perfect for grab-and-go breakfasts throughout the week.

At their core, these savory muffins are just eggs, crisp bacon, and sweet bell peppers baked into portable little bites. But don’t let the simplicity fool you, they’re packed with flavor and nutrition. The salty crunch of bacon complements the bright, juicy bite of red and yellow peppers, and the eggs tie it all together with a fluffy, satisfying texture.

Making them couldn’t be easier. Start by cooking your bacon until it’s nice and crispy. While that’s sizzling away, whisk together your eggs with a splash of milk or cream for extra fluffiness. Dice your bell pepper, use a mix of colors to make the muffins pop visually, and once the bacon has cooled, crumble it into the mix.

Spoon the mixture into a greased or lined muffin tin, filling each cup about three-quarters full. Bake until the egg is set and slightly golden on top. That’s it! In about 25 minutes, you’ll have a tray of savory muffins ready to fuel your day.

These egg muffins are keto-friendly, gluten-free, and endlessly customizable. Add chopped spinach or green onions for extra nutrients, or sprinkle in some cheese for added richness. You can also swap the bacon for turkey sausage or keep it vegetarian, the recipe is super flexible.

They store beautifully in the fridge for up to five days and can be reheated in the microwave or toaster oven. You can even freeze them and thaw overnight for a stress-free breakfast.

Whether you’re meal prepping for the week or need a protein boost before heading out the door, these bacon and bell pepper egg muffins are a tasty, no-fuss solution. They’re bite-sized, full of flavor, and guaranteed to keep you satisfied until lunch.

Bacon and Bell Pepper Egg Muffins

3.89 from 114 votes

A delicious and easy-to-make breakfast option

Servings 6 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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Ingredients

  

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• 6 slices bacon
• 1/2 cup Bell peppers diced
• 6 eggs large
• 1/4 cup milk
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
• Heat a skillet over medium heat and cook bacon until crispy. Remove from skillet and drain on paper towels. Crumble the bacon and set aside.
• In the same skillet, cook the diced bell peppers until softened, about 5 minutes. Remove from heat.
• In a bowl, whisk together the eggs, milk, salt, and pepper.
• Divide the crumbled bacon and cooked bell peppers evenly among the muffin cups. Pour the egg mixture over the bacon and bell peppers, filling each cup about 3/4 full.
• Sprinkle shredded cheddar cheese on top of each muffin cup.
• Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are golden brown.
• Remove from the oven and allow to cool slightly before serving.
• Enjoy warm or refrigerate for later.

Nutrition

Calories: 250kcalCarbohydrates: 3gProtein: 16gFat: 19gFiber: 1g

Calories: 250kcal

Meal Type: Breakfast

Cuisine: American

Keyword: bacon, breakfast, brunch, egg, muffins

Cooking Method: Fried

Diet: Meatlovers, Paleo

Time: 30-45 Min

Level: Easy

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