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Bacon & Egg Muffins
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5 from 1 vote

Bacon & 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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Brunch
Cuisine: American
Diet: Diabetic
Keyword: bacon and egg muffins, breakfast muffins, egg muffins
Servings: 6
Calories: 143kcal
Author: Diabetic Foodie


  • 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


  • Slice the bacon in half lengthwise, then crosswise into thin strips.
  • In a pan over medium-high heat, cook the bacon together with the minced green pepper, banana pepper, and onion.
  • Once the bacon is crisp and the vegetables are soft, remove from heat and allow to cool slightly.
  • Preheat the oven to 350°F and spray a 6-cup muffin pan with nonstick spray.
  • Whisk the eggs together with the milk.
  • Pour the egg mixture into 6 muffin cups, then evenly distribute the bacon mixture into each one. Divide the cheese between each cup.
  • Place in the oven and bake for about 20 minutes or until the egg is set.


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


Serving: 1muffin | Calories: 143kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.4g | Trans Fat: 0g | Cholesterol: 151.4mg | Sodium: 282.3mg | Potassium: 100mg | Fiber: 0.5g | Sugar: 1.2g | Vitamin A: 750IU | Vitamin C: 36.3mg | Calcium: 130mg | Iron: 1.1mg | Net carbs: 2.5g