4.7 from 258 votes
Loaded Egg Muffins
Loaded Egg Muffins combine beaten eggs with diced vegetables, cooked bacon, and shredded cheddar cheese baked in a muffin tin. The mixture is seasoned with salt and pepper, then cooked at 350°F until set. The muffins offer a portable, protein-rich option with a balanced mix of textures from soft eggs to crisp bacon and tender vegetables, suitable for breakfasts or snacks.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
165 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 165
% 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.