Name: Bacon and Veggie Breakfast Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 4 small portobello mushrooms; ½ onion, chopped; 3 small baby peppers; 5 broccoli florets, chopped small; ¾ cup of sharp cheddar cheese, shredded; 8 large eggs; ⅓ cup of skim milk; Kosher salt and cracked black pepper; ½ teaspoon baking powder; ½ teaspoon Italian seasoning

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Do you want to have a healthy and tasty breakfast, but time for complicated breakfast recipes? Try making these bacon and veggie breakfast egg muffins.

You can make these egg muffins ahead of time, and reheat them for a quick breakfast on the go. They make a great option for a healthy recipe when you’re short on time.

Plus, you can tailor this recipe to use up any extra veggies you have in the fridge. Keep reading to learn how to make this breakfast egg muffins recipe with bacon.

Ingredients for these breakfast bacon and egg muffins

You’ll need the following ingredients to make these bacon and veggie egg muffins:

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4 small portobello mushrooms
½ onion, chopped
3 small baby peppers
5 broccoli florets, chopped small
¾ cup of sharp cheddar cheese, shredded
8 large eggs
⅓ cup of skim milk
Kosher salt and cracked black pepper
½ teaspoon baking powder
½ teaspoon Italian seasoning

You’ll also need either a regular muffin tin, or a jumbo muffin tin.

How to make these bacon and vegetable breakfast egg muffins

This is for 6 large sized egg muffins, but it can easily be doubled or tripled if you have several family members and want to make a large batch.

These breakfast egg muffins could not be easier to make. First, start by chopping up your fresh veggies and then add them to the muffin tin.

The beauty of these muffins is that you can add whatever you want in the bottom of the muffin pan and can tailor make each one for a different family member.

For this recipe I had some small portabello mushrooms, sweet red and yellow peppers, diced onions, and chopped broccoli florets that needed to be used up, so that’s what I used.

The next step is to top those nutritious veggies with your favorite cheese. I used a sharp cheddar cheese, but once again, it is up to you.

Want them a bit spicier? Try Pepper Jack cheese. Like a more creamy taste? Top them with Mozzarella. The sky is the limit!

Now, it’s time for the scrambled eggs. Since I wanted extra large muffins, I combined 8 eggs with skim milk, Italian seasoning, baking soda, salt and pepper.

The baking soda helps the mixture to rise nicely so that the muffins actually look like muffins.

Whisk it all together and pour the egg mixture over the veggies and cheese. I filled my muffin cups almost to the top.

The final step is to sprinkle bacon bits over the top. You can use real bacon if you wish, but that adds to the time to make these and I was in a hurry today so I used bacon bits.

Cook the breakfast egg muffins in a preheated oven at 375ºF (190ºC) for 20-25 minutes until the tops have risen and are nicely browned and the eggs are well cooked.

The muffins are light and fluffy and somewhat hearty with the cheese and veggies. They keep their shape well too, so are perfect for a breakfast on the go.

Add some fresh fruit and a few Campari tomatoes and you will have a breakfast that the family will ask for again and again. So tasty!

To reheat them in the next few days, just place one muffin on a microwave plate and heat it in the microwave for about 20-30 seconds. One of the best parts of this egg muffin recipe is that you can make them once and enjoy them for days!

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Yield: 6 breakfast bacon egg muffins