Bacon n’ Egg Pepper Muffins

Canadian Bacon, egg and roasted bell pepper cups.

Want an easy and healthy breakfast idea? How about these Bacon n’ Egg Pepper Muffins. I call them muffins because they’re baked in a muffin tin, but these little beauties are made with lean Canadian bacon, roasted red peppers and farm fresh eggs. A healthy and delicious egg cup recipe you’ll love.

Bacon n' Egg Pepper Muffins | Garlic + Zest

While you have been enjoying all manner of tartlet and cookie, gnocchi and frittatas, tacos and ice cream on the blog,  I’ve been dieting (sulk). 

After Christmas and right through St. Patty’s Day, I was in fat and happy mode, cooking and eating whatever sounded appealing.

 It caught up to me, so for several weeks, we’ve been adhering to a carbohydrate-free diet, eschewing all breads, grains,  and sugars including fresh fruit and wine (sniff).  

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Breakfasts were always a challenge, no yogurt with fruit and granola, not even a bowl of bran, but these little Bacon n’ Egg Pepper Muffins proved a lifesaver.  

Bacon n' Egg Pepper Muffins | Garlic + Zest

With a layer of Canadian bacon, some sweet, roasted bell peppers, frothy whisked eggs and some low-fat cheese, these are a simple and satisfying breakfast.  

Bacon n' Egg Pepper Muffins | Garlic + Zest

Best part — they can be made ahead of time and just popped in the microwave to warm.  I’d say that’s just as easy as pouring milk over cereal, which is just what we need Monday through Friday! 

Bacon n' Egg Pepper Muffins | Garlic + Zest

I’m sure I don’t have to tell you… it’s a long, hard road to get back to a bathing suit body (and I’m not talking Sports Illustrated — more like a conservative one-piece from the Lands End catalogue — but when you live in South Florida, there really is no other option.   Right?

Bacon n' Egg Pepper Muffins | Garlic + Zest

These tasty egg cups bake up in no time. They have a soft (but cooked through) interior and a golden dome. They smell great as they’re baking, too.

Bacon n' Egg Pepper Muffins Garlic + Zest

I love these bacon and egg muffin cups because they freeze well, too. So I can make them in advance and just give them a quick microwave when I’m ready to eat.

Bacon n' Egg Pepper Muffins | Garlic + Zest

If you’re looking for quick, easy and healthy breakfast options,  Bacon n’ Egg Pepper Muffins are at the top of the list!  Watch out South Beach, here I come!

Bacon n' Egg Pepper Muffins | Garlic + Zest

Want more egg recipes? Check out this roundup with 17 Egg Recipes For Brunch!

Bacon n' Egg Pepper Muffins | Garlic + Zest

More Healthy Egg Breakfasts:

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Bacon n' Egg Pepper Muffins | Garlic + Zest
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4 from 4 votes

Bacon n’ Egg Pepper Muffins

This recipe can be doubled, tripled, quadrupled to whatever you need for the week!
Author: Lisa Lotts
Course Breakfast
Cuisine American
Keyword canadian bacon, eggs, peppers
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • ½ cup bell pepper roasted, seeded and peeled
  • 4 slices canadian bacon
  • 4 eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • cup part skim mozzarella cheese shredded
  • sprinkle parsley or chives for garnish optional


  • Preheat oven to 350°.
  • Spray vegetable spray into 4 regular sized muffin tins. Place a slice of canadian bacon in each of the prepared tins and press it into the muffin form.
  • Chop the bell pepper into 1/2″ dice and divide evenly among the muffin tins.
  • Whisk the eggs in a small bowl and season with the salt and pepper. Divide the eggs among the muffin tins. Sprinkle each of the egg cups with cheese and bake for 12-15 minutes until the center is just set. Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly. Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with parsley or chives and serve.


For roasted bell pepper – either use a jarred bell pepper, or roast your own, by heating the oven to 400° and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper to use in this recipe.


Calories: 274kcal | Carbohydrates: 4g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 367mg | Sodium: 1338mg | Potassium: 396mg | Sugar: 2g | Vitamin A: 1730IU | Vitamin C: 47.6mg | Calcium: 195mg | Iron: 2.1mg

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  1. 5 stars
    Can’t believe how easy and good these egg cups are. Even my kids loved them — and they’re a healthy start to our morning. Thanks!

  2. Oh I can so relate to all the goodies and favorite foods catching up on us! But with dishes like this it does make things easier. Like I said you had me at bacon!

  3. What a great idea for breakfast! This is a perfect treat to make for the family. Love it! xo, Catherine

  4. This looks awesome! I just picked up some gorgeous farm fresh brown eggs! I have to try this recipe with them!

    1. Farm fresh are so much better! Got some at our farmers market last week — blue, gold, pink and mocha colored! Gorgeous!

  5. These look really yummie, and perfect to grab and go for work breakfast!!! Thanks for the recipe. Pinning it now.

    1. Glad you like them – and thanks for pinning, Meredith!

  6. Gwen @simplyhealthyfamily says:

    Fabulous idea! I love the portability of these, such a perfect meal for our busy family!

  7. Came over from FB to check your recipe out… love all the layers… I won’t miss the carbs at all with this flavor package! 🙂

    1. Thanks Ramona – we didn’t miss the carbs either — not until the evening, when I was dying for bread.

  8. Boastful Food says:

    All in moderation. These seem just like the perfect thing to get you going in the morning. No guilt, just some tasty energy:)

  9. I’m having house guests soon and I love that I can make a large batch of breakfast. So easy and delicious. I’m wondering though… Where can I get Canadian bacon.

    1. 5 stars
      Canadian bacon is in all the grocery stores. It’s essentially a pork tenderloin that’s been smoked and sliced into thin rounds. Look for it where you buy regular bacon.

  10. Ha! I really need to get into “diet mode” too! Living in Phoenix, like Florida, I’m sure, doesn’t give you much time — it’s warm before we know it! Love these little healthy cups! Sounds so flavorful and I love that they’re portable, too!

    1. Thanks, Patricia! Yes, the sun is hot in our parts of the world! The less clothing you wear, the better.

    1. Absolutely! I can see them on a brunch spread!

  11. yourcooktoria says:

    These muffins looks absolutely scrumptious! What a tasty and satisfying breakfast!

    1. My husband, Scott added a spoonful of salsa to his!

  12. What a great idea!… And easily customizable too from the looks of it. I’d love to try an egg white and mushroom one! Would egg whites work just as well?

    1. Absolutely! — and I’ll bet that would be wonderful! Let me know how it works for you — and save a few for me!