Breakfast, Brunch
4.7 (152)
Loaded Egg Muffins
These simple, hearty egg muffins can be customized with your choice of vegetables, cheeses, and meats. They’re a perfect make-ahead breakfast option for the week!
Prep Time
10 minutes
Cook Time
20 minutes
Servings
6 servings
Calories
165
AmericanTotal: 30 minutes
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Ingredients
- nonstick cooking spray
- 3 tablespoons thawed frozen spinach
- 3 tablespoons diced tomatoes
- 3 tablespoons diced onion
- 3 tablespoons diced bell pepper
- 3 strips cooked bacon
- 2 ounces shredded cheddar
- 9 large whole eggs
- 1/4 teaspoon kosher salt
- black pepper
Equipment Needed
- nonstick muffin pan
Instructions
- 1
Begin by setting your oven temperature to 350°F. Generously coat the muffin tin with cooking spray to ensure the muffins don’t stick.
- 2
In a spacious mixing bowl, beat the eggs, adding a pinch of salt and pepper for flavor.
- 3
Incorporate the other ingredients into the egg mixture, stirring until well combined.
- 4
Pour the mixture into the muffin tins and arrange them on a baking sheet. Bake for 20 to 25 minutes, or until the muffins are firm and fully cooked.
Nutrition Information
165
Calories
14g
Protein
2.5g
Carbs
11g
Fat
4.5g
Sat. Fat
267mg
Sodium
* Nutrition information is per serving (2 omelets)