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!
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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 channelIf you made this, share a photo!
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Bacon and Egg Breakfast Muffins
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!
Recipe: 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
Recipe: 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.
Recipe: Nutrition
Nutrition Facts
Bacon and Egg Breakfast Muffins
Amount Per Serving (1 serving)
Calories 115
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 150mg50%
Sodium 182mg8%
Potassium 116mg3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 640IU13%
Vitamin C 13mg16%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is such a cool and creative recipe!
Thanks so much!
I love the flavor combinations, perfect for the morning!
So glad you love it! 🙂
I like it. thanks for this its make morning freshly and good.
Thanks!
Made these into mini muffins instead of 12, they came out amazing.
So happy to hear that Jamie! Glad you enjoyed them!🙂
I can I use whole milk instead?
Yes! 🙂
Can these be frozen?
Yes, they can!