Preheat your oven to 180°C (350°F) and place the oven rack in the middle position so the heat circulates evenly. Take a standard muffin tin and grease it very thoroughly using oil spray, melted butter, or a light coating of oil brushed into each cup. This step is important because egg-based recipes tend to stick easily, especially when they’re high in protein. Make sure you coat the sides as well as the bottoms so the muffins release cleanly after baking.

Crack the whole eggs into a large mixing bowl, then add the egg whites. Using a whisk or fork, beat the mixture well until the yolks and whites are completely combined and slightly frothy. Whisking well incorporates a bit of air, which helps the egg muffins turn out lighter and fluffier instead of dense or rubbery. Take your time here — about 30–45 seconds of whisking is ideal.

Add the cooked chicken or turkey bacon (make sure it’s fully cooked and chopped into small pieces), followed by your prepared vegetables, Greek yogurt, shredded cheese, and all seasonings. It’s important that any cooked protein or vegetables are cooled slightly and well-drained before adding them to the eggs, as excess moisture can make the muffins watery or prevent them from setting properly.

Using a spatula or large spoon, gently mix everything together until the ingredients are evenly distributed throughout the egg mixture. Avoid overmixing at this stage — you just want the fillings spread evenly without breaking them down too much. Overmixing can deflate the eggs and lead to a tougher texture after baking.

Carefully pour or spoon the mixture into the prepared muffin cups, filling each one about three-quarters full. Leaving a little space at the top allows the egg muffins to rise slightly without overflowing. If needed, gently tap the muffin tin on the counter once or twice to settle the mixture and remove any large air pockets.

Place the muffin tin into the preheated oven and bake for 20–25 minutes, or until the centers are fully set. The tops should look lightly golden and feel firm to the touch. If you insert a toothpick into the center of a muffin, it should come out clean with no liquid egg. Avoid overbaking, as this can dry the muffins out and make them rubbery.

Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. This short resting time allows them to firm up and release more easily from the pan. After resting, gently run a knife or spatula around the edges if needed, then lift the muffins out and serve warm, or let them cool completely before storing for meal prep.