Bacon & Egg Muffins

Bacon & Egg Muffins  |  Recipe By Diabetic Foodie

How to Make Bacon and Egg Muffins

Need a delicious and healthy breakfast on the go? These bacon and egg muffins with peppers and onion are perfect to throw together or prep ahead of time!

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time:
40 minutes


8 slices turkey bacon
1 small green pepper (minced)
1 banana pepper (minced)
¼ large onion (minced)
4 eggs
¼ cup nonfat milk
 cup shredded cheddar cheese


STEP 1 Slice the bacon in half lengthwise, then crosswise into thin strips.

STEP 2 In a pan over medium-high heat, cook the bacon together with the minced green pepper, banana pepper, and onion.

STEP 3 Once the bacon is crisp and the vegetables are soft, remove from heat and allow to cool slightly.

STEP 4 Preheat the oven to 350°F and spray a 6-cup muffin pan with nonstick spray.

STEP 5 Whisk the eggs together with the milk.

STEP 6 Pour the egg mixture into 6 muffin cups, then evenly distribute the bacon mixture into each one. Divide the cheese between each cup.

STEP 7 Place in the oven and bake for about 20 minutes or until the egg is set.

You can enjoy them immediately or save them for easy on-the-go breakfasts all week long!


Recipe Notes

This recipe is for 6 muffins. Each muffin is 1 serving. To store muffins, allow them to cool to room temperature, then store them covered in the refrigerator for up to 5 days.

      We hope you have enjoyed this article from The BreakThrough! Program.

Review this recipe on Diabetic Foodie’s website.

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