Medium Korean Breakfast

Easy Breakfast Egg Muffins

Name: Easy Breakfast Egg Muffins
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cooking spray; 1 green bell pepper , chopped; 1 red bell pepper , chopped; 1 bunch green onions , chopped; 8 large eggs; 2.75 ounces fully-cooked bacon pieces , such as Oscar Mayer®; 0.25 cups whole milk; 1 pinch garlic powder , or to taste; 1 pinch onion powder , or to taste; salt and ground black pepper to taste; 0.5 packages shredded mild Cheddar cheese , 8 ounce

Total Time

58 min

18m prep · 40m cook

Servings

4 people

Rating

—

Difficulty

Medium

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These breakfast egg muffins are inspired by your favorite morning casserole or omelet! Great for an on-the-go breakfast and very customizable to your 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 grab in the morning on my way to work.

Ingredients

cooking spray
1 green bell pepper , chopped
1 red bell pepper , chopped
1 bunch green onions , chopped
8 large eggs
2.75 ounces fully-cooked bacon pieces , such as Oscar Mayer®
0.25 cups whole milk
1 pinch garlic powder , or to taste
1 pinch onion powder , or to taste
salt and ground black pepper to taste
0.5 packages shredded mild Cheddar cheese , 8 ounce

Instructions

1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2

Place bell peppers and green onions into a large bowl.
3

Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper.
4

Sprinkle Cheddar cheese into the bowl and whisk until incorporated.
5

Pour mixture equally into the prepared muffin cups.
6

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.