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Loaded Egg Muffins
4.72
from
143
votes
These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Easy breakfast to make ahead for the week.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
6
servings
Course:
Breakfast, Brunch
Cuisine:
American
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.
Video
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
- WW Points:
2