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Easy Breakfast Egg Muffins

Rated as 4.6 out of 5 Stars

"Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work."
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45 m servings 135
Original recipe yields 12 servings (12 egg muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  2. Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  3. Pour mixture equally into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.


  • Cook's Notes:
  • You can use any shredded cheese you like.
  • Feel free to cook and chop your own bacon instead of using pre-cooked.

Nutrition Facts

Per Serving: 135 calories; 9.3 3.3 9.6 141 274 Full nutrition

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this is my favorite!! proportion control, and re-heat for next day if needed. great for brunch buffet.

Substituted cheddar cheese with mozzarella & grated Parmesan & used spinach instead of red & green peppers. Tastes so good & it's super easy to make. I'm going to make this again for sure.

Made it as written. These were not only good hot out of the oven, but I tossed the rest in a bag and popped them in the freezer. They warm up nicely in a microwave, just be sure not to overcook ...

Delish! A perfect recipe for those who prefer lower carb , energy foods. I'm going to also try an onion, mushroom, spinach and feta cheese version next time. Thank you for sharing.

I have made a version of these for many years. Called them our “Grab N Go” Breakfast. Very Tasty. Also Made a version with hash browns as the base. I will definitely try this version. So I can r...