Description
Portable and protein-packed egg muffins filled with cheese, bacon, peppers, and onions, perfect for busy mornings or brunch.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup shredded cheddar cheese (optional for dairy-free)
- 1/4 cup chopped cooked bacon (or diced ham or pre-cooked sausage)
- 1/4 cup chopped bell pepper (red or green)
- 1/4 cup chopped onion (white, yellow, or red)
- Salt, to taste (start with about 1/4 tsp)
- Black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well with butter, oil, or nonstick spray.
- In a large bowl, whisk the eggs and heavy cream until uniform and slightly frothy.
- Stir in cheddar, bacon, bell pepper, onion, salt, and black pepper until evenly distributed.
- Pour the mixture into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until the centers are set and the tops are lightly golden. A toothpick should come out clean.
- Let the muffins cool in the pan for 3–5 minutes, then run a knife around the edges and lift out. Serve warm or cool completely before storing.
Notes
For dairy-free, swap heavy cream for full-fat coconut milk and omit cheese. To reduce sodium, use low-salt bacon or ham.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American