Loaded Egg Muffins

Fill these simple loaded egg muffins with any mixture of veggies, cheese, and meats. Good breakfast to make forward for the week.

These wholesome Loaded Egg Muffins are made with eggs, bacon, spinach, cheese, and veggies after which baked in a muffin tin. I used a few of my favourite omelet components, however you’ll be able to change it up and use no matter you want or have in your fridge. Extra of my favourite egg muffin recipes are these Broccoli and Cheese Egg Muffins, Egg White Muffins, and Hash Brown Egg White Nests.

Why This Recipe Works

Wholesome: Two omelet muffins have 14 grams of protein with solely 165 energy and beneath three grams of carbs.
Meal Prep: These egg cups are excellent for making forward every time you will have time, they usually freeze and reheat nicely.
Handy: They’re a terrific grab-and-go breakfast or snack to have prepared within the fridge or freezer.

Loaded Egg Muffin Substances

Eggs: You’ll want 9 massive eggs.
Salt and Pepper to season
Greens: Thawed and drained frozen spinach, tomatoes, onion, bell pepper
Bacon: Prepare dinner three strips of bacon and chop it.
Cheese: Use two ounces of shredded cheddar, or mozzarella, swiss, and so on

The best way to Make Egg Muffins

As soon as all of your components are prepped, these simple egg muffins come collectively shortly. Simply whisk the eggs, season with salt and pepper, and stir within the remaining components.
The best way to Bake Eggs in Muffin Tin: Preheat the oven to 350°F, and spray a muffin tin generously with cooking spray. Place the tin on a baking sheet and pour within the egg combination.
How Lengthy to Bake Egg Muffins: Bake at 350°F for 20 to 25 minutes till set. If you pull them out of the oven, they might deflate a bit of – that is regular!

To forestall egg muffins from sticking to the tin, comply with these steps:

Correctly Grease Your Muffin Tin:Use an olive oil spray to completely grease every muffin cup, together with the edges and backside.
Use Silicone Muffin Cups:Think about using silicone cups or liners, that are naturally nonstick.
Enable Egg Muffins to Cool Earlier than Removing: After baking, let the omelet muffins cool for not less than 5 to 10 minutes. Cooling permits the egg to retract barely from the edges of the tin, making them simpler to take away.
Use a Knife or Spatula:If they’re nonetheless caught after cooling, use a skinny knife or a small spatula to fastidiously loosen the perimeters of every egg muffin earlier than trying to take away them from the tin.

How lengthy do egg muffins maintain?

Egg muffins are excellent for meal prep. You possibly can even double the recipe. Make them forward and freeze or refrigerate the remaining. They may maintain within the fridge for as much as 4 days.

The best way to Freeze

Right here’s what to do to freeze these breakfast muffins for the month:

Let the muffins cool, then take away them from the muffin tin.
Flash freeze them by setting them on a parchment-lined baking sheet and sticking the pan within the freezer. This step prevents the muffins from freezing collectively.
As soon as frozen, switch them to a freezer-safe bag, label it, and return it to the freezer.

The best way to Reheat Egg Muffin Cups

To reheat, you don’t even need to thaw them first. Pop them within the microwave straight from the freezer and heat for one minute till heated by way of.

Variations

You possibly can fill these breakfast egg muffin cups with something you want in your omelets! Beneath are some variations:

Eggs: When you want egg whites, you should use them or do half eggs and half whites.
Cheese: Omit the cheese to make them Paleo or Whole30. Or swap the cheddar with Monterrey Jack, mozzarella, or Swiss.
Vegetarian Egg Muffins: Omit the bacon.
Meat: Add chopped, cooked rooster sausage or ham.
Don’t like one of many veggies? Lacking one? No worries! Swap any of the greens for no matter you want. Zucchini, mushrooms, asparagus, and broccoli would all be good.
Leafy Greens: Use leftover cooked leafy greens, like Swiss chard or kale. When you don’t have frozen spinach, sauté contemporary and add it to the muffins.
Western Omelet: Use ham, Swiss, and bell peppers.
Egg Casserole: You possibly can bake the egg combination in an 8”-x-8” pan for about 30-40 minutes. Verify it with a toothpick to make sure it’s clear earlier than eradicating it from the oven.

Extra Egg Muffin Recipes

Egg White Muffins
Baked Candy Potato Egg Cups
Hash Brown Egg White Nests
Broccoli and Cheese Egg Muffins
Baked Eggs in Spaghetti Squash Nests

Loaded Egg Muffins

4.72 from
139 votes
2
Cals:
165
Protein:
14
Carbs:
2.5
Fats:
11
These simple, loaded egg muffins will be stuffed with any mixture of veggies, cheese and meats. Straightforward breakfast to make forward for the week.
Course:
Breakfast, Brunch
Delicacies:
American

Prep:
10 minutes minutes
Prepare dinner:
20 minutes minutes
Whole:
half-hour minutes
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Yield:
6 servings
Serving Dimension:
2 omelets 1x 2x 3x

Gear

nonstick muffin pan

Substances

▢ nonstick cooking spray
▢ 9 massive complete eggs
▢ 1/4 teaspoon kosher salt
▢ black pepper, to style
▢ 3 tablespoons thawed frozen spinach, drained
▢ 3 tablespoons diced tomatoes
▢ 3 tablespoons diced onion
▢ 3 tablespoons diced bell pepper
▢ 3 strips cooked bacon, chopped
▢ 2 ounces shredded cheddar

Directions

Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to stop sticking.
In a big bowl whisk the eggs, season with salt and pepper.
Combine within the remaining components.
Fill and place tins on a cookie sheet and bake 20 to 25 minutes, till set.