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Easy Breakfast Egg Muffins

Savory egg muffins to fuel your day is a win-win!

Easy Breakfast Egg Muffins | Winni Wanderer


· 12 eggs

· 1/2 cup milk

· 1 tsp salt

· 1/2 tsp pepper

· 1 lb. cooked bacon, chopped

· 2 cups cheddar cheese, shredded

· 2 jalapeños, seeded and diced

· fresh cilantro, optional


1. Preheat oven to 350°F.

2. In a large mixing bowl, whisk together eggs, milk, salt, and pepper and pour into precision batter dispenser.

3. Grease a 12-cup muffin tin. Evenly disperse half of the bacon, cheese, and jalapeños into cups. Pour egg mixture into the cups, filling ½ full. Top with remaining ingredients (evenly dispersed among the 12 cups).

4. Bake on center rack for 20-25 minutes. Top with fresh cilantro and serve!


Seeded jalapeños do not give off the same heat as jalapeños. This dish is NOT spicy but filled with flavor. To avoid getting the spicy flavor on your hands, wear gloves while removing seeds.

Breakfast Egg Muffins can be stored in an airtight container for up to 5 days. To reheat, microwave for 1 minute or place in a preheated oven at 400°F for 5 minutes.


Source: “Easy Breakfast Egg Muffins”. Recipe. N.p. 15 Nov. 2018. Web. 17 Oct. 2023.


By Recipe Contributor


Here are a few items for the kitchen that may help with this amazing recipe: Muffin tin, mixing bowl, whisk, precision batter dispenser, measuring utensils

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