Loaded Egg Muffins
These healthy Loaded Egg Muffins are made with eggs, bacon, spinach, cheese, and veggies and then baked in a muffin tin. I used some of my favorite omelet ingredients, but you can switch it up and use whatever you like 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 carbs. Meal Prep: These egg cups are perfect for making ahead whenever you have time, and they freeze and reheat well. Convenient: They’re a great grab-and-go breakfast or snack to have ready in 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
How to Make Egg Muffins
To prevent egg muffins from sticking to the tin, follow these steps:
How long do egg muffins keep?
Egg muffins are perfect for meal prep. You can even double the recipe. Make them ahead and freeze or refrigerate the rest. They will keep in the refrigerator for up to four days.
How to 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 in 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.
How to Reheat Egg Muffin Cups
To reheat, you don’t even have to thaw them first. Pop them in the microwave straight from the freezer and warm for one minute until heated through.
Variations
You can fill these breakfast egg muffin cups with anything you like in your omelets! Below are some variations:
Eggs: If you prefer egg whites, you can 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 chicken sausage or ham. Don’t like one of the veggies? Missing one? No worries! Swap any of the vegetables for whatever you like. Zucchini, mushrooms, asparagus, and broccoli would all be good. Leafy Greens: Use leftover cooked leafy greens, like Swiss chard or kale. If 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 can bake the egg mixture in an 8”-x-8” pan for about 30-40 minutes. Check it with a toothpick to ensure it’s clean before removing it from the oven.
More Egg Muffin Recipes
Egg White Muffins Baked Sweet Potato Egg Cups Hash Brown Egg White Nests Broccoli and Cheese Egg Muffins Baked Eggs in Spaghetti Squash Nests
