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Loaded Egg Muffins

4.74 from 156 votes

These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Easy breakfast to make ahead for the week.

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Equipment

nonstick muffin pan

Ingredients

nonstick cooking spray
9 large whole eggs
1/4 teaspoon kosher salt
black pepper (to taste)
3 tablespoons thawed frozen spinach (drained)
3 tablespoons diced tomatoes
3 tablespoons diced onion
3 tablespoons diced bell pepper
3 strips cooked bacon (chopped )
2 ounces shredded cheddar

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.

Video

Nutrition

Serving: 2omelets, Calories: 165kcal, Carbohydrates: 2.5g, Protein: 14g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 289mg, Sodium: 267mg

- WW Points: 2

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