Description
Loaded Breakfast Egg Muffins are protein-packed, customizable, and perfect for meal prep. They’re filled with cheese, veggies, and your favorite breakfast meats for a satisfying on-the-go breakfast. —Klara Henschel
Ingredients
- 8 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (or pepperjack/habanero for spice)
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped spinach
- 1/4 cup sliced green onions
- 1/2 cup sliced mushrooms
- 1/2 cup cooked bacon, crumbled
- 1/2 cup cooked sausage, crumbled (or sliced lunch meat)
- 2 tbsp chopped green onion (optional garnish)
- Cholula hot sauce (for garnish or dipping)
- Salt & pepper, to taste
- Non-stick spray or olive oil for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin with non-stick spray or olive oil.
- Chop all vegetables and cook bacon or sausage if not already prepared.
- In a large bowl, whisk eggs, milk, salt, and pepper until combined.
- Add vegetables, meats, and cheeses evenly into each muffin cup. Pour egg mixture over the fillings.
- Bake for 20–25 minutes or until muffins are set and lightly golden.
- Garnish with green onions and serve with Cholula hot sauce.
Notes
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds.
- Customize with your favorite veggies or meats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American