Bacon and Veggie Egg Muffins

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Breakfast is my favorite meal of the day and the best way to start off on the right foot. But slaving over the stove to carefully tend to a tempermental omelette is not always how I want to begin the day. Alas, insert egg muffins! Skip fussing over the perfect omelette. These delicious bacon and veggie egg muffins are the perfect make-ahead breakfast and great to take on the go. Filled with tons of veggies, salty bacon, and gooey cheese, your mornings just got a whole lot better!

Muffin Ingredients

These bacon and veggie egg muffins are loaded with every veggie I could find in my fridge! (Not literally, but I was not shy with the vegg). The hardest part of the entire recipe, which is not hard at all, is prepping all of the ingredients. For these muffins, I finely diced:

• 4oz mushrooms
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 small white onion
• 1 cup of loosely packed spinach.

I also cooked and crumbled 6 strips of bacon, and measured out 6oz of shredded cheddar cheese. Prep all of this and set aside. Now, in a mixing bowl, whisk together 8 eggs, 1/3 cup of 2% or fat free milk, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp italian seasoning, 1/2 tsp garlic powder, and 2/3 tsp of onion powder. Now you are ready to assemble.

Bacon and Veggie Egg Muffins

Scoop 1-2 tsp of each veggie into a non-stick 12 cup standard size muffin pan. Despite it being non-stick, I still spray mine with non-stick cooking spray. Can’t be too safe! Top with crumbled bacon and equal amounts of shredded cheese. Now at this stage you can mix the ingredients together, but it is totally optional. I like to see the layers of colors in my muffins when I bite into them.

Carefully spoon the egg mixture into the muffin tins. Be patient with this, as it will take a second for the eggs to seep in between the ingredients. Pouring too fast will make the eggs spill out of the cups.

Bake in a 375 oven for 15-20 minutes, or until the centers are dry to the touch and not jiggly. They will deflate a bit when you take them out of the oven. Don’t worry, that is okay! Cool for 3 minutes then transfer to a cooling rack or they will get wet with condensation as they cool. Serve immediately

Storing the Muffins

If you are making these for meal prep, storage is a breeze! Cool the muffins completely, then transfer them to an air tight container or freezer safe ziplock bag. These will stay good in the fridge for about 5 days, and can stay in the freezer for up to a month.

To reheat the muffins out of the fridge, place a moist paper towel over the top and microwave for 30-45 seconds. If frozen, no need to defrost. Simply place under a damp paper towel and microwave for 1:30-2min on 70-80% power level, adding an additional 15 second increments as needed until heated through.

Muffin Variations

I am a kitchen sink kind of girl when it comes to my omelettes and muffins, but there are so many simple flavor combos you can make with this recipe:

• Ham and Cheese- chopped up deli ham or cooked diced ham cubes and shredded cheddar cheese
• Broccoli and Cheese– finely chopped broccoli and shredded cheddar cheese
• Denver Omelette– Crumbled breakfast sausage, bacon, diced bell peppers and onions
• Mushroom Spinach– Diced baby bella mushrooms and spinach, feta cheese
• Veggie– Diced bell peppers, onions, mushrooms
• Fajita– Shredded chicken, diced pickled jalapeno, bell peppers, and onions. Mix 3 tbsp salsa into eggs
• Greek– Feta, diced sun dried tomatoes, spinach
• Spicy Southwest– Diced bell peppers, pickled jalapeno, crumbled bacon, pepper jack cheese

Need More Make-Ahead Breakfast Ideas?

• Blueberry Muffins
• Breakfast Taquitos
• Caramel Cinnamon Rolls
• Bacon Egg And Cheese Biscuit Casserole

Bacon and Veggie Egg Muffins

Skip fussing over the perfect omelette. These delicious bacon and veggie egg muffins are the perfect make-ahead breakfast and great to take on the go.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 muffins

Ingredients

  

• 8 large eggs
• ⅓ cup 2% or low fat milk
• ⅔ tsp onion powder
• 1 tsp italian seasoning
• ½ tsp garlic powder
• 1 tsp salt or to taste
• ½ tsp pepper or to taste
• 6 strips bacon cooked and crumbled
• 4 oz white or baby bella mushrooms
• ½ small green bell pepper
• ½ small red bell pepper
• 1 small white onion
• 1 cup baby spinach loosely packed
• 6 oz shredded cheese

Instructions

 

• Preheat the oven 375°
• While the oven is preheating, cook your bacon if it is not already done. Also, in a large bowl, whisk together eggs, milk, onion powder, garlic powder italian seasoning, salt and pepper. Set aside.
• Crumble your bacon, clean, and chop all of the veggies into small, even dices.
• Spray a 12 cup standard size muffin pan with nonstick baking spray. Spoon about 1-2 tsp of each vegetable into the bottom of each cup. Top with the same amount of crumbled bacon and equal amounts of cheese. Mix all ingredients together if desired.
• Carefully spoon egg mixture over veggies until the muffin cups are nearly full to the top. Be patient, as the eggs will take a second to seep down in between all the veggies
• Bake for 15-20 minutes or until the eggs look dry and do not jiggle in the middle when the pan is shaked.
• Cool for 3 minutes, then remove from muffin pan to a cooling rack.
• Serve immediately or cool completely and place in an airtight container or ziplock bag. Muffins can be stored in the fridge for up to 5 days or frozen up to one month.*½

Notes

To reheat frozen muffins, microwave under a damp paper towel for 1 1/2-2 minutes on 80% power.

Keyword bacon, bell pepper, breakfast, brunch, cheese, muffins, mushroom, spinach

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