Egg Muffins (loaded with veggies, bacon, and cheese)

Fill these easy-to-load egg muffins with any combination of veggies, cheese, and meat. Perfect breakfast for the week.

Loaded Egg Muffins

These healthy egg muffins are made with eggs, bacon, spinach, cheese, and veggies, then baked in a muffin pan. I used some of my favorite omelette ingredients, but feel free to use something else and whatever you like or whatever you have in your fridge. Another of my favorite egg muffin recipes are these Broccoli Cheese Egg Muffins, egg white muffinsAnd Nests of brown egg whites.

Why this recipe works

• Healthy: Two omelet muffins contain 14 grams of protein for just 165 calories and less than three grams of protein.
• food preparation: These egg cups are perfect for making ahead whenever you have the time, and they freeze and reheat well.
• Comfortable: They make a great grab-and-go breakfast or snack and can be stored in the fridge or freezer.

Loaded egg muffin ingredients

• eggs: You need nine large eggs.
• salt and pepper Spice up
• Vegetables: Thawed and drained frozen spinach, tomatoes, onions, peppers
• Bacon: Cook and chop three strips of bacon.
• Cheese: Use two ounces of shredded cheddar, mozzarella, Swiss cheese, etc

How to make egg muffins

1. Once all the ingredients are prepped, these easy egg muffins are quick and easy to make. Simply whisk the eggs, season with salt and pepper and stir in the remaining ingredients.
2. How to bake eggs in a muffin pan: Preheat the oven to 350°F and liberally spray a muffin tin with cooking spray. Place the mold on a baking sheet and pour in the egg mixture.
3. How long to bake egg muffins: Bake at 350°F for 20 to 25 minutes until set. When you take them out of the oven they may lose some air – this is normal!

To prevent egg muffins from sticking to the pan, do the following:

1. Grease your muffin pan properly:Thoroughly grease each muffin pan, including the sides and bottom, with olive oil spray.
2. Use silicone muffin cases:Consider using silicone cups or liners, which are inherently non-stick.
3. Allow egg muffins to cool before removing: After baking, allow the omelette muffins to cool for at least five to ten minutes. Cooling allows the egg to pull away from the edges of the tin a bit, making it easier to remove.
4. Use a knife or spatula:If they’re still stuck after cooling, gently loosen the edges of each egg muffin with a thin knife or small spatula before trying to pry them out of the pan.

How long do egg muffins keep?

Egg muffins are perfect for meal prep. You can even double the recipe. Prepare them ahead of time and freeze or refrigerate the rest. They can be kept in the fridge for up to four days.

How to freeze

Here’s how to freeze these breakfast muffins for a month:

• Allow the muffins to cool, then remove them from the muffin tin.
• You can flash freeze them by placing them on a baking sheet lined with parchment paper and placing the mold in the freezer. This step will prevent the muffins from freezing together.
• Once frozen, place in a freezer safe bag, label and place back in the freezer.

How to heat egg muffin cases

You don’t even have to defrost them beforehand to reheat them. Place them straight from the freezer in the microwave and reheat for a minute until warmed through.

variations

You can fill these breakfast egg muffin liners with anything you like in your omelettes! Below are some variations:

• eggs: If you prefer egg whites, you can use that or make half eggs and half egg whites.
• Cheese: Omit the cheese to make them Paleo or Whole30. Or swap out the cheddar for Monterrey Jack, mozzarella, or Swiss.
• Vegetarian Egg Muffins: Leave out the bacon.
• Meat: Add chopped, cooked chicken sausage or ham.
• You don’t like one of the vegetables? Is one missing? No problem! Swap out the veggies for something you like. Zucchini, mushrooms, asparagus, and broccoli would all be good.
• Leafy vegetables: Use leftover cooked leafy greens like Swiss chard or kale. If you don’t have frozen spinach, sauté it fresh and add it to the muffins.
• Western Omelet: Use ham, Swiss ham and peppers.
• egg casserole: You can bake the egg mixture in a 8″ x 8″ skillet for about 30-40 minutes. Check that it is clean with a toothpick before removing it from the oven.

More egg muffin recipes