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These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Perfect to make ahead for the week.
Loaded Egg Muffins
These egg muffins are made with eggs, bacon, spinach, cheese and veggies 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.
Why this works
Egg muffins are perfect for meal prep. Make them ahead and freeze or refrigerate the rest. Omelet muffins will keep in the refrigerator for up to 4 days.
How to freeze egg muffins:
To freeze these breakfast muffins for the month, let them cool then remove from the muffin tin. Flash freeze them, then transfer to freezer safe bags, label, and freeze.
How to reheat egg muffin cups:
To reheat, pop them in the microwave for 1 minute or until warm.
Variations:
You can fill these egg cups with anything you like in your omelets! A few variations:
- Omit the cheese to make them Paleo or Whole30
- Add chopped cooked chicken sausage and cheddar cheese
- Try my Broccoli and Cheese Egg Muffins
- Use ham, swiss and bell peppers for a Western Omelet
- Add leftover cooked leafy greens like Swiss Chard
To prevent egg muffins from sticking to the tin, follow these steps:
- Properly Grease Your Muffin Tin: Use a olive oil spray to grease each muffin cup thoroughly. Pay attention to the sides as well as the bottom of each cup.
- Use Silicone Muffin Cups: Consider using silicone muffin cups or liners. These are naturally non-stick.
- Allow Egg Muffins to Cool Before Removal: After baking, let the egg muffins cool in the tin for at least 5-10 minutes. This allows the egg to retract slightly from the sides of the tin, making them easier to remove.
- Use a Knife or Spatula: If they are still stuck after cooling, use a thin knife or a small spatula to carefully loosen the edges of each egg muffin before attempting to remove them from the tin.
How To Make:
More Egg Muffin Recipes
- Egg White Muffins
- Baked Sweet Potato Egg Cups
- Hash Brown Egg White Nests
- Broccoli and Cheese Egg Muffins
Loaded Egg Muffin Cups
These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Perfect to make ahead for the week.
Yield: 6 servings
Serving Size: 2 omelets
Equipment
- nonstick muffin pan
Ingredients
- nonstick cooking spray
- 9 large whole eggs
- 1/4 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
Instructions
- Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to prevent sticking.
- In a large bowl whisk the eggs, season with salt and pepper.
- Mix in 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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Nutrition
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
