These Bacon and Egg Breakfast Muffins are the perfect make-ahead breakfast for busy mornings! They’re packed with veggies and all your favourite breakfast flavours!
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I don’t know about you, but as soon as fall begins approaching I start panicking on the inside about the morning school run. I can’t possibly be the only mom that seems to rush through the mornings before school, no matter how early I wake up. I dream of the day I can master the morning school rush with a 5:30am workout, a shower, a nice slow breakfast with the family, and a calm drive to school, but unfortunately that’s just never my reality no matter how hard I try. Enter these Bacon and Egg Breakfast Muffins!
I love making egg muffins for easy on-the-go breakfasts for busy weekday mornings and these Bacon and Egg Breakfast Muffins are my new favourite way to enjoy them. Make them with bacon, Canadian bacon or ham, and feel free to sub your favourite veggies to suit your own tastes! You’re going to love this easy breakfast idea!
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I hope you love these Bacon and Egg Breakfast Muffins as much as we do! Let me know in the comments below, what’s YOUR favourite easy on-the-go breakfast idea? I’d love to know!!
Looking for more easy breakfast recipes? You’ll LOVE these!
- Easy Chocolate Almond Overnight Oats
- Mango Coconut Overnight Oats
- Apple, Ginger Carrot Muffins
- Best Ever Banana Muffins
- Healthy Buttermilk Pancakes
- Strawberry Banana Orange Power Smoothie
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Recipe Video
Watch the video below to see exactly how I make this yummy brunch recipe. You can find more delicious recipe videos on my YouTube channel
Bacon and Egg Breakfast Muffins
Ingredients
- 10 eggs
- 1/4 cup low fat milk
- salt and pepper to taste
- 1 red bell pepper, diced
- 1/3 cup thinly sliced green onion
- 6 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin with baking spray.
- Whisk together the eggs and the milk and salt and pepper until well combined, and set aside.
- Divide the diced bell pepper among the 12 muffin cups and do the same for the green onion, bacon and cheese.
- Pour the egg mixture into each of the muffin cups until they're about 3/4 full.
- Bake for 10-13 minutes at 350 degrees Fahrenheit, or until the egg muffins are cooked through completely.
- Serve immediately, or store in an airtight container in the fridge for up to three days for an easy on-the-go breakfast idea. Reheat before serving.
Crystal Faulkner says
This is such a cool and creative recipe!
Chrissie says
Thanks so much!
Carolyn says
I love the flavor combinations, perfect for the morning!
The Busy Baker says
So glad you love it! 🙂
Andrina Mathew says
I like it. thanks for this its make morning freshly and good.
Chrissie says
Thanks!
Jamie Lee says
Made these into mini muffins instead of 12, they came out amazing.
The Busy Baker says
So happy to hear that Jamie! Glad you enjoyed them!🙂
Kayla says
I can I use whole milk instead?
Chrissie says
Yes! 🙂