Looking for a quick, nutritious, and customizable breakfast option? These Loaded Egg Muffins are the perfect solution! Packed with protein and vegetables, they are easy to prepare and ideal for busy mornings or meal prepping for the week. Made with whole eggs, crispy bacon, and vibrant veggies like spinach, bell peppers, and tomatoes, these egg muffins offer a delicious and satisfying start to your day. Plus, they are completely customizable, so you can mix and match your favorite ingredients.
Ingredients:
- Nonstick cooking spray
- 9 large whole eggs
- ¼ teaspoon kosher salt
- Black pepper, to taste
- 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 cheese
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly coat a 12-cup muffin tin with nonstick cooking spray.
- Whisk the Eggs: In a medium bowl, whisk together the eggs, kosher salt, and black pepper until fully combined and slightly frothy.
- Prepare the Veggies and Bacon: Evenly distribute the thawed spinach, diced tomatoes, diced onion, diced bell pepper, and chopped bacon into each muffin cup.
- Add the Egg Mixture: Carefully pour the whisked egg mixture into each muffin cup, filling them about three-quarters full. Gently stir each cup to distribute the veggies and bacon evenly within the egg.
- Top with Cheese: Sprinkle shredded cheddar cheese on top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and lightly golden around the edges.
- Cool and Serve: Let the egg muffins sit for a few minutes to cool slightly before carefully taking them out of the muffin tin. You can serve them right away or keep them in an airtight container in the refrigerator for up to 5 days.
Conclusion:
These Loaded Egg Muffins are not only packed with protein and veggies, but they’re also incredibly versatile. Perfect for meal prepping, they’re great for breakfast on the go, a snack, or even a light lunch. With their cheesy, savory flavor and a hearty combination of bacon and vegetables, these muffins will quickly become a go-to in your weekly meal routine.
Loaded Egg Muffins: A Protein-Packed Breakfast on the Go
Ingredients
- Nonstick cooking spray
- 9 large whole eggs
- ¼ teaspoon kosher salt
- Black pepper to taste
- 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 cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly coat a 12-cup muffin tin with nonstick cooking spray.
- Whisk the Eggs: In a medium bowl, whisk together the eggs, kosher salt, and black pepper until fully combined and slightly frothy.
- Prepare the Veggies and Bacon: Evenly distribute the thawed spinach, diced tomatoes, diced onion, diced bell pepper, and chopped bacon into each muffin cup.
- Add the Egg Mixture: Carefully pour the whisked egg mixture into each muffin cup, filling them about three-quarters full. Gently stir each cup to distribute the veggies and bacon evenly within the egg.
- Top with Cheese: Sprinkle shredded cheddar cheese on top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and lightly golden around the edges.
- Cool and Serve: Let the egg muffins sit for a few minutes to cool slightly before carefully taking them out of the muffin tin. You can serve them right away or keep them in an airtight container in the refrigerator for up to 5 days.