Skip to Content

Bacon and Veggie Breakfast Egg Muffins

These tasty bacon and veggie breakfast egg muffins are super easy to make and so, so tasty.

Do you want to give your family a healthy dose of protein and veggies in the morning but don’t have a lot of time to for complicated breakfast recipes?  This recipe will do the trick!

What I love most about these muffins is that I can make them one morning and then have them ready to pop in the microwave for the next few days.

They reheat beautifully and can be a quick breakfast on the go.  

These Breakfast egg muffins are light and fluffy and full of healthy, delicious ingredients. Super easy to prepare and they make a great breakfast on the go.

These bacon and vegetable breakfast egg muffins are quick and easy to prepare.

My recipe is for 6 large sized egg muffins, but it can easily be doubled or tripled to save you time over the next week if you have several family members.Breakfast egg muffins

The breakfast egg muffins could not be easier to make.  I started by chopping up some fresh veggies.

For us, it was small portabello mushrooms, sweet red and yellow peppers, some diced onions, and some chopped broccoli florets.

But 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.add your favorite omelette fillings

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 folks. 

Add your favorite cheese to the muffins.

Now, it’s scrambled egg time.  Since I wanted extra large muffins, I used 8 eggs, some skim milk, salt and pepper, some Italian seasoning and a bit of baking soda.

The baking soda helps the mixture to rise nicely so that the muffins actually look like muffins.  ‘Cause we just can’t be calling them muffins if they are flat chested, now can we?

Prepare a scrambled egg mixture.

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.  

Pour in the eggs and add bacon

Cook the breakfast egg muffins at 375º F for 20-25 minutes until the tops have risen and are nicely browned and the eggs are well cooked.   I can’t wait to try one of these!

Breakfast egg muffins freshly 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.Breakfast egg muffins make a quick 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!Breakfast egg muffins, fresh fruit and campari tomatoes

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.  Easy peasy.  Make them once and enjoy them for days!

For another great bacon and egg breakfast combination, try this Breakfast casserole.  It is hearty and just delicious. And this chicken breakfast hash is an amazing way to start the day.

Pin these breakfast egg muffins t for later

Would you like a reminder of this post for making bacon and veggie egg muffins? Just pin this image to one of your cooking boards on Pinterest.

eggs in a bowl with milk and a whisk and cooked muffins with words Bacon & Veggie Egg Muffins

Yield: 6

Bacon and Veggie Breakfast Egg Muffins

Bacon and Veggie Breakfast Egg Muffins

Start the day in a healthy way with these individual sized egg muffins.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 4 small portobelo mushrooms
  • 1/2 onion,, chopped
  • 3 small baby peppers
  • 5 broccoli florets, chopped small
  • 3/4 cup of sharp cheddar cheese, shredded
  • 8 large eggs
  • 1/3 cup of skim milk
  • Kosher salt and cracked black pepper
  • 1/2 tsp baking powder
  • 1/2 tsp Italian seasoning


  1. Preheat your oven to 375º F,
  2. Spray a muffin tin with non stick cooking spray. I used a super sized muffin tin, not a normal sized muffin tin.
  3. Add the chopped veggies in the bottom of the muffin cups. Top with the shredded cheese.
  4. Whisk together the eggs, baking powder, salt and pepper, skim milk and the Italian seasoning. Pour the egg mixture over the veggies and cheese.
  5. Cook for 20-25 minutes until the muffins are nicely risen and lightly browned and the eggs are well cooked.
  6. To reheat later, place one muffin on a microwave safe plate and heat for 20-30 seconds. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 280Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 276mgSodium: 470mgCarbohydrates: 16gFiber: 5gSugar: 5gProtein: 19g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Share on Social Media

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Skip to Recipe