Description
These easy, protein-packed Loaded Egg Muffins are perfect for meal prep! Customize them with your favorite veggies, cheese, and meats for a quick, healthy breakfast. Great for busy mornings or a low-carb, high-protein snack!
Ingredients
Scale
- Nonstick cooking spray
- 9 large eggs
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 3 tablespoons frozen spinach, thawed and drained
- 3 tablespoons diced tomatoes
- 3 tablespoons diced onion
- 3 tablespoons diced bell pepper
- 3 strips cooked bacon, chopped
- 2 ounces shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a nonstick muffin pan with cooking spray.
- In a large bowl, whisk together the eggs, salt, and black pepper until well combined.
- Stir in the spinach, tomatoes, onion, bell pepper, bacon, and cheddar cheese.
- Pour the mixture evenly into the muffin pan, filling each cup about ¾ full.
- Bake for 18–20 minutes, or until the egg muffins are set and slightly golden on top.
- Let cool for a few minutes before removing from the pan.
- Serve warm or store in an airtight container in the refrigerator for up to 4 days.
Notes
- Swap bacon for turkey bacon, sausage, or ham.
- Add more veggies like mushrooms, zucchini, or kale.
- For a dairy-free option, omit cheese or use dairy-free alternatives.
- Freeze leftovers for up to 3 months—just reheat in the microwave!
Nutrition
- Serving Size: 2 muffins
- Calories: 165 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2.5 g
- Fiber: 0.5 g
- Protein: 14g
- Cholesterol: 210mg