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Fluffy Sunrise Egg Muffins – A Breakfast Game Changer

These Fluffy Sunrise Egg Muffins are the ultimate grab-and-go breakfast! Packed with protein, cheese, crispy bacon, and vibrant veggies, they are easy to make, customizable, and perfect for meal prep. Whether you're looking for a low-carb, high-protein start to your day or just need a quick and delicious breakfast, these egg muffins are a game-changer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 egg muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup shredded cheese cheddar or your choice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup bell peppers diced
  • 1/2 cup spinach chopped
  • 4 strips bacon cooked and crumbled
  • 1/4 cup green onions chopped

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone muffin liners.
  2. Whisk the eggs in a large bowl. Add cheese, salt, black pepper, paprika, and garlic powder. Mix well.
  3. Stir in the diced bell peppers, spinach, crumbled bacon, and green onions until evenly combined.
  4. Divide the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake for 18–20 minutes or until the egg muffins are set and slightly golden on top.
  6. Let them cool for a few minutes before carefully removing them from the tin.
  7. Serve immediately, or store in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.

Notes

  • For a dairy-free option, skip the cheese or use a plant-based alternative.
  • Make it vegetarian by omitting the bacon and adding extra veggies like mushrooms or tomatoes.
  • Egg muffins can be stored in the fridge for up to 5 days and reheated in the microwave for 20–30 seconds.
  • To freeze, wrap each muffin individually and reheat directly from frozen for about 50–60 seconds in the microwave.
  • Want extra fluffiness? Add 1–2 tablespoons of milk or heavy cream to the egg mixture before baking.