Bacon & Egg Breakfast Muffins
Fluffy little egg muffins loaded with bacon, peppers and cheese — grab-and-go breakfasts all week
These bacon & egg breakfast muffins are fluffy, cheesy and loaded in every bite — diced peppers, onion and bacon folded through whisked eggs and baked in a muffin tin, exactly like the four-panel photo.
Estimated per serving (2 muffins): 260 calories, 17g protein and 3g net carbs. Ready in about 35 minutes.
Bake: 20 min
Why you'll love these breakfast muffins
- A whole batch of grab-and-go breakfasts in 35 minutes
- 17g protein per serving to actually keep you full
- Just 3g net carbs per serving
- Bacon, peppers, onion and cheese in every bite
- The colourful mix from the photo in every muffin
Health notes
- Eggs: Complete protein plus B vitamins — the base that carries the whole muffin.
- Peppers & onion: Sweetness, colour and fibre for almost no carbs.
- Bacon in moderation: A little brings huge flavour across a whole dozen muffins.
- No flour anywhere: These are pure eggs, veg and cheese.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — cook the water out first
Give the peppers, onion and bacon a quick 3-minute fry before they meet the eggs. Raw veg sweats into the muffins as they bake and makes them watery; pre-cooking keeps them fluffy and firm like the photo.
Diabetic-Friendly
Bacon & Egg Breakfast Muffins
Servings
6
Tap or hover to scale
- Prep15 min
- Total15 min
- Servings6 servings
- Calories260 kcal
Ingredients
Instructions
- Heat and prep the tin. Heat the oven to 350°F. Grease a 12-cup muffin tin very well (or use silicone cups) — egg muffins love to stick.
- Cook the filling first. Fry the diced peppers and onion (with the bacon, if it's not already cooked) in a dry skillet for 3 minutes until the veg softens and any water cooks off. Cool for 2 minutes.
- Whisk the eggs. Whisk the eggs, milk, salt, pepper and garlic powder in a large jug until well combined and a little frothy.
- Fill the cups. Divide the bacon-veg mix between the 12 cups, pour the egg over to about three-quarters full, and sprinkle cheddar and chives on top — like the tin in the photo.
- Bake. Bake 18–20 minutes until puffed, golden and just set in the centre. Use oven mitts for the hot tin.
- Rest and release. Rest 5 minutes — they deflate a little, that's normal. Run a knife around each muffin, lift out with tongs or a spoon, and serve warm or cool for meal prep.
Notes & Tips
- Cook the veg first. Watery muffins are always a raw-veg problem.
- Grease the tin properly or use silicone cups — eggs weld to bare metal.
- Fill three-quarters full; they puff, then settle.
- Pull them when the centres just set — overbaked eggs go spongy.
- A jug with a spout makes filling the cups clean and fast.
Variations & serving ideas
- Ham & Swiss: The photo's version — diced ham and Swiss cheese instead of bacon and cheddar.
- Veggie: Skip the bacon; add spinach (squeezed dry) and feta.
- Spicy: Diced jalapeño and pepper jack cheese.
- Dairy-free: Skip the cheese and milk; add an extra egg.
- Denver: The photo version: diced ham, peppers, onion and Swiss.
- Spinach feta: Squeezed-dry spinach, feta and a pinch of nutmeg.
- Sausage: Crumbled cooked breakfast sausage and cheddar.
- Mini muffins: 24 mini muffins, 10–12 minutes — perfect for little hands.
Storage
- Refrigerator: Up to 5 days (Airtight container; grab-and-go breakfasts all week)
- Freezer: Up to 3 months (Freeze in a single layer, then bag; thaw overnight)
- Reheat: — (Microwave 30–45 seconds from fridge, or 350°F oven for 8 minutes)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Total fat | 19 g |
| Sodium | 560 mg |
| Total carbohydrate | 4 g |
| Fibre | 1 g |
| Protein | 17 g |
Nutrition values are approximate and vary with brands and portion sizes.
Comments
No comments yet. Be the first!