Handheld golden egg muffins with cheddar, bacon, and bell peppers. A delicious, make-ahead breakfast perfect for busy mornings.
# Components:
→ Eggs & Dairy
01 - 6 large eggs
02 - 1/2 cup milk
03 - 1/2 cup shredded cheddar cheese
→ Vegetables
04 - 1/2 cup diced bell peppers (red, green, or yellow)
05 - 1/2 cup diced onions
→ Proteins
06 - 1/2 cup cooked and crumbled bacon (or sausage)
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon paprika
→ For Greasing
11 - Cooking spray or olive oil (for muffin tin)
# Method:
01 - Preheat oven to 350°F.
02 - Grease a standard 12-cup muffin tin with cooking spray or olive oil.
03 - In a large bowl, whisk together eggs and milk until well combined and slightly frothy.
04 - Stir in cheddar cheese, bell peppers, onions, bacon (or sausage), salt, black pepper, garlic powder, and paprika until evenly mixed.
05 - Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full.
06 - Bake for 18–20 minutes, or until muffins are set and lightly golden. A toothpick inserted in the center should come out clean.
07 - Remove from oven and let cool for 5 minutes. Carefully loosen muffins with a knife if needed and remove from tin.
08 - Serve warm, or cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving.
