Bacon and Egg Muffins

Bacon & Egg Muffins

Fluffy omelet in muffin form containing bacon, green pepper, and onion plus gooey cheddar cheese
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 158 kcal
Author Adapted from The South Beach Diet Cookbook by Arthur Agatston, MD


  • 8 slices turkey bacon
  • 1 small green pepper minced
  • 1 banana pepper minced
  • 1/4 large onion minced
  • 4 eggs
  • 1/4 cup nonfat milk
  • 2/3 cup shredded cheddar cheese


  1. Slice bacon lengthwise in half, then crosswise into thin strips. Cook bacon together with green pepper, banana pepper, and onion over medium-high heat until bacon is crisp and vegetables are soft. Remove from heat and let cool slightly.
  2. Preheat oven to 350°F. Spray 6-cup muffin pan with nonstick spray.
  3. Whisk eggs together with milk. Pour into 6 muffin cups. Add 1/6 of the bacon mixture to each cup. Top each with 1/6 of the cheese. Bake for about 20 minutes or until egg is set.

Recipe Notes

Time-saving tip: Chop bacon, onions, and peppers and cook them ahead of time. Refrigerate until it's time to make the muffins.