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Fill these easy loaded egg muffins with any combination of veggies, cheese, and meats. Perfect breakfast to make ahead for the week.

Loaded Egg Muffins

These healthy 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 favorite omelet ingredients, but you may switch it up and use whatever you want or have in your fridge. More of my favorite egg muffin recipes are these Broccoli and Cheese Egg Muffins, Egg White Muffins, and Hash Brown Egg White Nests.

Why This Recipe Works

• Healthy: Two omelet muffins have 14 grams of protein with only 165 calories and under three grams of protein.
• Meal Prep: These egg cups are perfect for making ahead every time you’ve gotten time, and so they freeze and reheat well.
• Convenient: They’re a terrific grab-and-go breakfast or snack to have ready within the fridge or freezer.

Loaded Egg Muffin Ingredients

• Eggs: You’ll need nine large eggs.
• Salt and Pepper to season
• Vegetables: Thawed and drained frozen spinach, tomatoes, onion, bell pepper
• Bacon: Cook three strips of bacon and chop it.
• Cheese: Use two ounces of shredded cheddar, or mozzarella, swiss, etc

Make Egg Muffins

1. Once all of your ingredients are prepped, these easy egg muffins come together quickly. Just whisk the eggs, season with salt and pepper, and stir within the remaining ingredients.
2. 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 mixture.
3. How Long to Bake Egg Muffins: Bake at 350°F for 20 to 25 minutes until set. Whenever you pull them out of the oven, they could deflate slightly – that is normal!

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

1. Properly Grease Your Muffin Tin:Use an olive oil spray to thoroughly grease each muffin cup, including the perimeters and bottom.
2. Use Silicone Muffin Cups:Think about using silicone cups or liners, that are naturally nonstick.
3. Allow Egg Muffins to Cool Before Removal: After baking, let the omelet muffins cool for no less than five to 10 minutes. Cooling allows the egg to retract barely from the perimeters of the tin, making them easier to remove.
4. Use a Knife or Spatula:In the event that they are still stuck after cooling, use a skinny knife or a small spatula to rigorously loosen the perimeters of every egg muffin before attempting to remove them from the tin.

How long do egg muffins keep?

Egg muffins are perfect for meal prep. You possibly can even double the recipe. Make them ahead and freeze or refrigerate the remainder. They are going to keep within the refrigerator for as much as 4 days.

Freeze

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

• Let the muffins cool, then remove 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 together.
• Once frozen, transfer them to a freezer-safe bag, label it, and return it to the freezer.

Reheat Egg Muffin Cups

To reheat, you don’t even must thaw them first. Pop them within the microwave straight from the freezer and warm for one minute until heated through.

Variations

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

• Eggs: When you prefer egg whites, you should utilize 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 chicken sausage or ham.
• Don’t like one among the veggies? Missing one? No worries! Swap any of the vegetables for whatever 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 fresh and add it to the muffins.
• Western Omelet: Use ham, Swiss, and bell peppers.
• Egg Casserole: You possibly can bake the egg mixture in an 8”-x-8” pan for about 30-40 minutes. Check it with a toothpick to make sure it’s clean before removing it from the oven.

More Egg Muffin Recipes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 6 servings

Serving Size: 2 omelets

• Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to forestall sticking.

• In a big bowl whisk the eggs, season with salt and pepper.

• Mix within the remaining ingredients.

• Fill  and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

Last Step:

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Serving: 2 omelets, Calories: 165 kcal, Carbohydrates: 2.5 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 4.5 g, Cholesterol: 289 mg, Sodium: 267 mg