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overhead view of breakfast egg muffins on a plate with napkin and raspberries
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5 from 1 vote

Breakfast Egg Muffins

These Breakfast Egg Muffins are made with eggs, bacon, and cheddar to make a filling breakfast the whole family is sure to love.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: egg muffins
Servings: 12
Calories: 266kcal


  • 12 large eggs
  • ½ cup milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 pound cooked bacon chopped
  • 2 small jalapenos seeded and diced


  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
  • Spray a muffin pan with cooking spray.
  • Evenly disperse half of the bacon, cheddar cheese, and jalapenos into each muffin cup.
  • Add the egg mixture filling each cup until it is ½ full.
  • Top with the other half of the bacon, cheddar cheese, and jalapenos.
  • Bake on the center oven rack for 20 to 25 minutes, until set.
  • Remove from the oven and serve hot.
  • Store any leftovers in the refrigerator in an airtight container up to 5 days.
  • Reheat in the microwave for 1 minute.


Calories: 266kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 927mg | Potassium: 287mg | Vitamin A: 360IU | Vitamin C: 2.8mg | Calcium: 48mg | Iron: 1.4mg