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Eggs with Bacon and Chives Muffins

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5 from 1 vote

Eggs w/ Bacon and Chives Muffins


  • 4 slices nitrate free bacon chopped
  • 1 red bell pepper diced
  • 8 large free-range eggs
  • 1/4 cup unsweetened almond milk or milk of choice
  • 1/2 tsp. mustard powder
  • sea salt and fresh ground black pepper to taste (about 1/4 teaspoon each)
  • 1/3 cup shredded cheddar cheese
  • 2 Tbsp chives chopped


  • Preheat oven to 375 degrees 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 your preheated oven for 15-17 minutes or until the center is set and muffins are puffed.

One Comment

  • Janice Davis says:

    5 stars
    I just love, love, love these egg muffins. They are so easy to make and so filling. I will make these again as I do with the Buffalo Chicken Egg Muffins!

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