These Bacon Egg Muffins are a delicious, grab-and-go breakfast option that’s perfect for busy mornings. Crispy bacon, fluffy eggs, and your favorite mix-ins, like cheese or veggies, come together in a savory muffin form. Bake them ahead of time for a protein-packed, handheld breakfast that’s easy to customize and enjoy on the go.
Preheat oven to 375°F and lightly spray a 6-cup large muffin tin with cooking spray or wipe with oil.
Heat a medium skillet over medium-high heat. Add chopped bacon, and diced red bell pepper, then cook until bacon is crispy and cooked through. Stirring occasionally.
Drain off the excess bacon grease and set aside.
Meanwhile, in a large bowl, add eggs, milk, mustard powder, a pinch of sea salt and pepper, then whisk well to combine.
Stir in the cheese, chives, cooked bacon and peppers.
Divide the egg mixture between the prepared muffin cups.
Bake in the oven for 15-17 minutes or until the center is set and muffins are puffed.
Enjoy!
Recipe courtesy of National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
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