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stack of egg muffins
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5 from 4 votes

Easy Egg Muffins

Easy Egg Muffins are the perfect breakfast recipe! These are dairy free and full of bacon and peppers. They freeze easy too for fast morning breakfasts.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 58kcal
Author: Dorothy Kern
Cost: $8


  • 6 large eggs
  • ½ cup (118ml) unsweetened almond milk (or any type of milk)
  • 1 tablespoon (8g) all-purpose flour
  • teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon Italian seasoning
  • teaspoon smoked paprika
  • ¼ cup green pepper , diced (about 1/4 of a regular sized pepper)
  • cup cooked bacon (diced)


  • Preheat oven to 350°F. Spray a 12-cavity muffin tin with nonstick cooking spray.
  • Whisk eggs and almond breeze until smooth, then whisk in flour, baking soda, salt, and spices.
  • Stir in green pepper and chopped bacon.
  • Pour mixture evenly into muffin pan.
  • Bake for 10-15 minutes, or until eggs are done to your liking.
  • Cool a few minutes before removing from pan.
  • Store in an airtight container for up to 2 days or freeze for up to one month.


  • Use any kind of bacon you want - turkey or regular, or omit for veggie egg muffins
  • Add other vegetables like mushrooms, onions, broccoli - this is a very customizable recipe. Great to use up leftovers too.
  • Add sausage if you like!
  • Use any kind of milk - regular or nondairy - but make sure to use plain (not vanilla or sweetened nondairy milk).


Serving: 1muffin | Calories: 58kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 1782mg