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Serve warm or at room temperature.
Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for 30–40 seconds for a quick breakfast.
Freeze for up to 2 months and thaw overnight in the fridge.
Variations
Swap bell peppers for spinach or cherry tomatoes.
Use cheddar, feta, or mozzarella for cheesy egg muffins.
Go vegetarian by omitting the bacon or ham.
Spice it up with jalapeños or a pinch of paprika.
FAQ
Q: Can I make these without dairy?
A: Yes! Just skip the milk or use a plant-based option like almond or oat milk.
Q: Can I use silicone muffin cups?
A: Absolutely — they make cleanup easier and reduce sticking.
Q: How do I know they’re done baking?
A: Insert a toothpick in the center — if it comes out clean, they’re ready!
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