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Loaded Breakfast Egg Muffins: A Delicious and Nutritious Start to Your Day

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These egg muffins are a quick, nutritious breakfast or snack option, loaded with protein and veggies. Easy to customize, they’re perfect for meal prep and can be stored in the fridge or freezer for convenience. Enjoy them warm or reheated for a satisfying bite anytime!

Ingredients

Scale
  • 8 large eggs
  • 1 cup milk (whole or 2% for creaminess)
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers (red, green, or a mix)
  • 1 cup diced cooked ham or cooked bacon (optional)
  • 1/2 cup diced onion
  • 1/2 cup chopped spinach or kale (fresh or frozen, thawed and drained)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional for a smoky flavor)
  • Cooking spray or oil for greasing the muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, crack the 8 large eggs. Whisk until well combined and frothy.
  3. Add 1 cup of milk to the beaten eggs and whisk until fully integrated.
  4. Add the seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika (if using). Mix well.
  5. Fold in the shredded cheddar cheese, diced bell peppers, diced onion, chopped spinach or kale, and diced cooked ham or bacon (if using). Gently combine without overmixing.
  6. Spray a standard 12-cup muffin tin generously with cooking spray or lightly coat with oil. Alternatively, use silicone muffin cups.
  7. Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. Optionally, sprinkle extra cheese on top.
  8. Place the muffin tin in the preheated oven and bake for 20-25 minutes, until puffed up, set in the center, and lightly golden on top.
  9. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs.
  10. Remove the muffin tin from the oven and let it cool for about 5 minutes.
  11. Run a butter knife around the edges of each muffin to loosen them, then lift them out and place on a wire rack to cool completely.
  12. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  13. Microwave the egg muffins for about 30-60 seconds, or until heated through. If frozen, thaw in the refrigerator overnight before reheating.

Notes

  • Feel free to customize the ingredients based on your preferences or what you have on hand.
  • These muffins are great for meal prep and can be easily frozen for later use.

Find it online: https://anasrecipes.com/loaded-breakfast-egg-muffins/