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.
Ingredients
- 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.
I think it’s too much bacon. Where’s the veggie? Maybe add more peppers?
I followed it pretty much exactly. They baked 23 minutes in my oven and the tops were nicely golden. Would absolutely make again.
Love hearing this! I’ve been wanting a grab-and-go breakfast like this—golden tops + perfect bake time sounds spot on. 😄
23 minutes seems a little quick to me? Mine usually need longer for the eggs to fully set, but if yours came out golden then I’ll trust it. Might try a couple minutes more next time.
So easy and quick! Perfect for meal prep for the week! Love em!
These muffins are a game changer for breakfast! Absolutely love the bacon and cheddar combo.
Soooo good! I added onions and it was a game changer. More flavor! Highly recommend.
Too much cheese! I love cheddar but I think it overpowers the eggs. Next time will use less.
Bacon. Yum. Bell peppers? I can’t, don’t like them at all. I would just use more bacon.
Yummy!!! Just made a batch and they were gone in minutes. Kids love em!
My egg muffins stuck a bit even though I greased the tin. Maybe I should’ve used liners. Flavor was still great though—especially the pepper after cooking.
So easy to make! I practically made them in my sleep. Perfect for breakfast meal prep!
Bacon is life! 🤤
These are amazing! Easy to make and perfect for breakfast. My kids loved them!
What’s the point of putting milk in? It just makes it all watery. Waste of ingredients.
350°F seems low? I cooked mine and they were still a bit wiggly at 25 minutes. Ended up adding 8 more minutes. Might be my oven.
Bacon + eggs = breakfast perfection. Can’t wait to try this recipe. Simple and looks delish!
I followed it exactly but mine were a little watery in the middle. Not sure if my peppers were too juicy or if I underbaked. Taste was still good though.
What if I don’t like bell peppers? Can I just leave them out? Need to try this but I’m picky.
I’m not usually a bell pepper person, but the combo with bacon and cheddar is legit. I added a pinch of garlic powder too—highly recommend.
I don’t think these turned out right. The eggs were too runny. Maybe I did something wrong?
These were amazing! I used turkey bacon instead. Still turned out great!
Turkey bacon? That’s a good tweak! Glad it turned out well for you.
I don’t think turkey bacon is as good as real bacon. But hey, if you liked it, that’s what matters!
Honestly… just make regular scrambled eggs. Muffins are too much trouble.
Bacon is life!!! I could eat these every day. i made a whole batch and my friends devoured them.
I didn’t have bell peppers, so I added spinach instead. Still yummy!
Made them exactly as written—easy and they set nicely. 22 minutes was the sweet spot for my oven. Will definitely repeat for meal prep.
I was skeptical about the bacon, bell pepper combo, but wow! Surprised how good these turned out.
I never thought to mix those two either! I’m glad they turned out great for you! 😋
I followed the recipe but forgot the milk! Still turned out nice!
Good idea, but mine came out a little watery in the middle. I think I might’ve underbaked or didn’t drain the bacon enough. Still tasty though—just not super firm.
Ah yeah, that watery center usually comes from underbaking or not getting the bacon/peppers dry enough. I’d try baking closer to 25–27 min and make sure the bacon is really crispy + drained. Also cook the peppers a bit longer or blot them after cooking.
Mine did that once too—i think it was the bell peppers sweating. Next time i’ll sauté them until darker and then drain any extra liquid. Also letting them cool a little helps them set up.
So easy to make! I added some spinach too, tastes good.
Spinach is a great addition! I love how versatile these muffins are.
Good idea with the muffin format. I’d maybe add a pinch of garlic powder next time, but flavor was still solid and filling.
Totally agree—muffin format is the move. I’ve added garlic powder to mine too and it really bumps the flavor without messing it up.
These were amazing!!! Perfect for breakfast. I even added some spinach. Yummy!
Super easy and great for meal prep. I used turkey bacon once and it still worked, just slightly less rich. Will make again.
Love this—meal prep breakfast wins. The turkey bacon swap sounds like a great way to lighten it up without changing the method much.
I used turkey bacon because that’s what I had and it turned out fine, though less crispy. Still good and not too salty.
Made these for my kids. They ate them all! Will definitely make again!
Not great. The bacon was too greasy and it didn’t taste right. Maybe I cooked it too long?
These were surprisingly easy and actually taste like a real breakfast, not just “eggs in a muffin tin.” The bacon gets perfectly crispy and the cheddar melts nicely. Will make again for meal prep.
Yumm!! Quick, easy, and healthy! I love it!
Made these this morning and they came out perfectly—golden tops and really savory. I used red bell pepper and it was a nice sweetness with the bacon.
Honestly tasted like a heart attack in a muffin. Not making again.
Can I use turkey bacon instead? My husband doesn’t eat pork. Wondering if it still taste good.
Not bad, but I think 1/4 cup milk is a little low? Mine came out slightly dense. Next time I’ll bump it to 1/3 cup and maybe add a little more cheese.