Baked Egg Muffins Recipes

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HEALTHY BREAKFAST EGG MUFFINS



Healthy Breakfast Egg Muffins image

Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 40m

Number Of Ingredients 12

1 cup lightly packed baby spinach (chopped)
3/4 cup finely diced red bell pepper (about 1 small pepper)
3/4 cup finely diced green bell pepper (about 1 small pepper)
3/4 cup quartered cherry tomatoes ( or grape tomatoes, about 1 cup whole tomatoes)
6 large eggs
4 large egg whites
1/4 teaspoon kosher salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch ground black pepper (or cayenne pepper if you like a little kick!)
1/4 cup crumbled feta cheese (plus additional to sprinkle on top)
Optional toppings: avocado (salsa, hot sauce, freshly chopped parsley)

Steps:

  • Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
  • In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
  • Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g

MOM'S BAKED EGG MUFFINS



Mom's Baked Egg Muffins image

Easy breakfast...that is so yummy!!

Provided by JackRussellLover

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 6

Number Of Ingredients 8

6 slices bacon
1 ½ tablespoons butter, melted
1 ½ tablespoons maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper to taste
6 tablespoons heavy cream
6 tablespoons shredded Cheddar cheese, or as desired

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
  • Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
  • Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 17 g, Cholesterol 232.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 4.5 g

EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

MUFFIN TIN BAKED EGGS



Muffin Tin Baked Eggs image

Provided by Trisha Yearwood

Time 25m

Yield 6 servings

Number Of Ingredients 12

Nonstick cooking spray, for the muffin tin
1 cup thinly sliced kale leaves
1/2 cup shredded Cheddar
1/4 cup chopped roasted red peppers
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
6 large eggs
1 stick (8 tablespoons) unsalted butter
1 tablespoon lemon juice
1/4 teaspoon smoked paprika
3 large egg yolks
Kosher salt

Steps:

  • For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
  • Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
  • Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
  • For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
  • Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
  • Serve the baked eggs warm with the hollandaise.

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Provided by aveal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
  • Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
  • Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

BREAKFAST EGG MUFFINS



Breakfast Egg Muffins image

A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer.

Provided by Anonymous

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 12

Number Of Ingredients 13

cooking spray
4 cups egg whites
9 eggs
1 pound turkey ham, diced
2 cups chopped spinach
2 red bell peppers, diced
2 green bell peppers, diced
2 fresh jalapeno peppers, seeded and diced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
2 teaspoons onion powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
  • Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
  • Bake in preheated oven until firm in the middle, 25 to 30 minutes.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 5 g, Cholesterol 166.7 mg, Fat 5.8 g, Fiber 1.3 g, Protein 20.9 g, SaturatedFat 1.8 g, Sodium 629.7 mg, Sugar 2.9 g

EGG BREAKFAST CUPS RECIPE BY TASTY



Egg Breakfast Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese

Provided by Joey Firoben

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 10

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

Steps:

  • Preheat oven to 350°F (180°C).
  • In a measuring cup, beat the eggs until smooth. Set aside.
  • In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  • Season each cup with salt and pepper.
  • Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
  • Bake for 20 minutes, until set.
  • Enjoy!

Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams

BAKED EGG MUFFINS



Baked Egg Muffins image

Recieved this online from All Recipes, tried it and loved it. Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry.

Provided by Bonnie G 2

Categories     Breakfast

Time 40m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 8

6 slices bacon
1 1/2 tablespoons butter, melted
1 1/2 tablespoons maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper
6 tablespoons heavy cream
6 tablespoons cheddar cheese, shredded

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  • Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Preheat an oven to 375 degrees F.
  • Grease muffin cups.
  • Combine the melted butter and maple syrup in a small bowl.
  • Flatten a piece of bread with a rolling pin.
  • Brush the bread with the butter mixture.
  • Line the muffin cup with the flattened bread.
  • Repeat with the remaining bread slices.
  • Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
  • Sprinkle crumbled bacon into the bottom of the toast cups.
  • Crack an egg into each cup.
  • Season with salt and pepper to taste.
  • Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Nutrition Facts : Calories 293.3, Fat 19.9, SaturatedFat 9.7, Cholesterol 227, Sodium 340.9, Carbohydrate 16.9, Fiber 0.6, Sugar 4.3, Protein 11.2

MEAL PREP MUFFIN TIN EGG BITES



Meal Prep Muffin Tin Egg Bites image

Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 12 egg muffins

Number Of Ingredients 10

Nonstick cooking spray
10 large eggs
2 teaspoons kosher salt (see Cook's Note)
8 ounces cooked ground sausage (sweet Italian, spicy, chorizo)
9 mini sweet peppers (about 9 ounces), cut into 1/2-inch pieces, sautéed until tender
12 strips cooked bacon, crumbled into large pieces
6 slices American cheese, crumbled into large pieces
3/4 cup shredded cooked chicken (about 8 ounces)
3 tablespoons Buffalo chicken sauce
3/4 cup crumbled blue cheese

Steps:

  • Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
  • Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
  • Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
  • To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.

EASY EGG MUFFINS



Easy egg muffins image

Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy

Provided by Esther Clark

Categories     Lunch, Snack

Time 40m

Yield Makes 8 (serves 4)

Number Of Ingredients 9

1 tbsp oil
150g broccoli , finely chopped
1 red pepper , finely chopped
2 spring onions , sliced
6 large eggs
1 tbsp milk
large pinch of smoked paprika
50g cheddar or gruyère, grated
small handful of chives , chopped (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
  • Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

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BREAKFAST EGG MUFFINS - DINNER AT THE ZOO
2019-03-17 Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute. Add the spinach, bacon and cheese to the egg mixture and stir to combine. Divide the egg mixture evenly among the muffin cups. Bake for 15-18 minutes or until eggs are set.
From dinneratthezoo.com
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EGG MUFFINS RECIPE: A HEALTHY, SUCCULENT SPINACH & TOMATO BAKE
2020-05-25 As an added bonus this recipe is a perfect choice And as an added bonus, this egg muffins recipe is low carb and packed with tasty vegetables. A convenient, healthy, and brilliant option to start the day! What Are Egg Muffins. Egg muffins, or mini frittatas, are fun-sized portions of baked eggs. The eggs are beaten, seasoned, mixed with ...
From healthyrecipes101.com
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CHEESY EGG MUFFINS - OLGA'S FLAVOR FACTORY
2021-05-04 Store the egg muffins in the refrigerator in an airtight container for up to 1 week or freeze for up to 3 months. Serve the egg muffins while warm or reheat in the microwave, skillet or oven until heated through. Spinach and Mushroom Egg Muffin Filling: In a large skillet, heat up the butter or oil. Add the onion, season with salt and pepper ...
From olgasflavorfactory.com
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LOADED BREAKFAST EGG MUFFINS RECIPE | RECIPES.NET
2022-05-12 Add the egg mixture halfway up into each tin of a greased muffin tin. Divide the tomato spinach mozzarella, bacon cheddar, and garlic mushroom pepper toppings into 4 muffin cups each. Bake for 15 to 20 minutes, until set. Let cool slightly, then serve and enjoy!
From recipes.net
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BAKED EGGS: HOW TO BAKE EGGS IN A MUFFIN TIN - WHOLESOME YUM
2022-04-14 Crack an egg into each muffin cup. Season with sea salt and black pepper. Top with shredded cheddar cheese. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks. Allow the baked eggs to cool in the pan for a few minutes before removing.
From wholesomeyum.com
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EGG MUFFINS RECIPE - KRISTINE'S KITCHEN
2022-03-21 Combine the eggs and seasonings: Crack the eggs into a large liquid measuring cup (for easy pouring) or a mixing bowl. Add the garlic powder, salt and pepper. Whisk until well combined. Pour the egg mixture into the muffin tin: First, …
From kristineskitchenblog.com
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EGG MUFFINS - RACHAEL'S GOOD EATS
2017-01-07 Instructions. Whisk together eggs and water. Add in the rest of ingredients to whisk once more. Spray a muffin tin with oil and pour egg mixture in each cup ¾ full. Bake at 350 degrees F for about 15-20 minutes, or until fluffy and starting to brown. Store in airtight container in refrigerator to keep for up to 5 days.
From rachaelsgoodeats.com
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CHEESY BACON EGG MUFFINS RECIPE - EATWELL101
2022-01-20 Directions. 1. To make the cheesy bacon egg muffins: Preheat your oven to 400°F (200°C). Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside. In a large mixing bowl, crack in eggs and whisk together with salt and black pepper. 2. Stir in cooked bacon, cheddar cheese, Italian seasoning, and red chili pepper flakes (if ...
From eatwell101.com
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KETO EGG MUFFINS RECIPE (EGG MUFFIN CUPS) - WHOLESOME YUM
2021-12-16 Tap on the times in the instructions below to start a kitchen timer while you cook. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil). In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
From wholesomeyum.com
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BAKED EGGS MUFFIN TIN RECIPE | ITS ALL ABOUT THE B+B
Instructions. Preheat oven to 350°. Generously oil a non stick muffin tin. Crack an egg into each tin. Add ingredients of choice (approximately ¼ cup total) Place in oven and bake for 25 minutes watch to ensure they do not brown.
From itsallaboutthebnb.com
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BAKED COTTAGE CHEESE EGG MUFFINS - INSPIRED BY CHARM
2020-04-23 Set aside to cool. In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, herbs, and spices. Then, stir in the sautéed vegetables, and Hood Cottage cheese. Spray a muffin pan with cookie spray. Then add about 1/3 cup of the muffin mixture to each muffin cup.
From inspiredbycharm.com
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Top Asked Questions

How do you make egg Muffins in a muffin pan?
Preheat the oven to 350 degrees F (176 degrees C). Generously grease the bottom and sides of the cups of a muffin tin with butter, coconut oil, or avocado oil spray. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.) Crack an egg into each muffin cup.
How long to bake Muffins in oven?
Preparation Preheat oven to 350°F (180°C). In a measuring cup, beat the eggs until smooth. In a greased muffin tin, place your desired combination of fillings into each muffin cup. Season each cup with salt and pepper. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. Bake for 20 minutes, until set. Enjoy!
How do you make egg muffins with bacon bacon and cheese?
Grease a 12-cup muffin tin. Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated. Pour mixture equally into the prepared muffin cups.
How to make sausage and egg muffins?
Directions. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes. A healthy, filling, breakfast on-the-go.

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