Description
Loaded Egg Muffins packed with bacon, cheese, and veggies – quick, comforting, and perfect for brunch or meal prep!
Ingredients
Scale
- 12 large eggs
- ¼ cup (60ml) milk (any variety works, including dairy-free alternatives)
- 1 cup (115g) shredded cheddar cheese, plus extra for topping
- ½ cup (75g) bell peppers, finely diced (red, green, or a combination)
- ½ cup (75g) diced onions (red or white)
- 1 cup (150g) cooked breakfast meat (bacon, sausage, or ham), chopped
- 2 tablespoons fresh chives or green onions, thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh spinach, chopped (optional)
- Cooking spray for muffin tin
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 375°F (190°C). Thoroughly spray a 12-cup muffin tin with non-stick cooking spray, paying special attention to the bottoms and sides of each cup. If you’re using meat like bacon or sausage, ensure it’s fully cooked, drained of excess fat, and chopped into small pieces. Dice all vegetables into small, even pieces about ¼-inch in size to ensure they distribute well throughout the egg mixture.
- Step 2: Create Your Egg Base In a large mixing bowl, crack all 12 eggs and whisk vigorously until the whites and yolks are completely combined and slightly frothy. Pour in the milk and continue whisking to incorporate. Add the garlic powder, salt, and pepper, then whisk again to distribute the seasonings evenly. The more air you incorporate while whisking, the fluffier your Loaded Egg Muffins will be.
- Step 3: Incorporate Add-ins Add the shredded cheese, diced bell peppers, onions, cooked meat, and chopped spinach (if using) to the egg mixture. Gently fold these ingredients in with a spatula until evenly distributed throughout the egg base. Reserve a small amount of cheese to sprinkle on top of the muffins before baking.
- Step 4: Fill the Muffin Tin Using a measuring cup or ladle, carefully fill each muffin cup approximately ¾ full with the egg mixture. Be sure each cup contains a good distribution of the solid ingredients. If some cups appear to have more vegetables or meat than others, you can manually adjust by adding or removing pieces as needed. Sprinkle the reserved cheese on top of each muffin.
- Step 5: Bake to Perfection Place the muffin tin in the preheated oven and bake for 18-22 minutes, until the Loaded Egg Muffins are puffed up and the tops are lightly golden. The eggs should be completely set in the center—test by inserting a toothpick, which should come out clean. Don’t be alarmed if the muffins puff up dramatically during baking; they will naturally settle as they cool.
- Step 6: Cool and Serve Remove the muffin tin from the oven and allow the Loaded Egg Muffins to cool in the pan for 5 minutes. This resting period is crucial as it allows the eggs to set fully and makes removal much easier. Run a butter knife around the edges of each muffin to loosen, then carefully remove them from the tin. Sprinkle with fresh chives or green onions before serving warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg