Loaded Egg Muffins
User Reviews
4.7
Loaded Egg Muffins
Description
This recipe blends whole eggs with diced tomatoes, onions, bell peppers, drained spinach, cooked chopped bacon, and cheddar cheese. The ingredients are combined after seasoning with kosher salt and black pepper, then evenly portioned into a well-greased muffin tin. Baking at 350°F on a cookie sheet ensures even cooking and firm, set egg muffins with a slight golden top.
The result is a hearty bite-sized egg dish with the savory flavor of bacon complemented by the freshness of vegetables and the richness of cheese. The muffins offer convenience for make-ahead meals, and their compact form makes them easy to serve individually.
Ingredients
- cooking spray nonstick
- 9 egg large, whole
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 3 tablespoons spinach drained, thawed, frozen
- 3 tablespoons diced tomatoes
- 3 tablespoons onion diced
- 3 tablespoons bell pepper diced
- 3 trips Bacon chopped, cooked
- 2 ounces cheddar cheese shredded
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 2omelets | |
| Calories | 165kcal | 8% |
| Carbohydrates | 2.5g | 1% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 289mg | 96% |
| Sodium | 267mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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