Jumpstart your morning with these Loaded Breakfast Egg Muffins! Bursting with flavor, these muffins are packed with a variety of delicious ingredients like onions, cilantro, green onions, mushrooms, multiple cheeses, bacon, and sausage. Perfect for a grab-and-go breakfast or a protein-packed snack, these muffins are versatile and easy to customize with your favorite ingredients. Whether you’re looking to meal prep for the week or feed a crowd, these loaded egg muffins are a delicious way to enjoy a wholesome breakfast.
Why You’ll Love This Recipe
You’ll love Loaded Breakfast Egg Muffins for their hearty, satisfying flavor and the convenience they offer. Each muffin is filled with a mix of savory ingredients, providing a balanced bite of protein, vegetables, and cheese. These muffins are easy to prepare, customizable to your liking, and perfect for on-the-go mornings or as a quick, healthy snack. Plus, they’re an excellent way to use up any leftover veggies or meats in your fridge.
Expert Tips and Tricks
- Grease the Muffin Tin Well: Use non-stick spray or a bit of oil to ensure easy release and prevent sticking.
- Pre-Cook the Vegetables and Meat: Sauté the onions, mushrooms, and any raw meat like sausage or bacon before adding them to the egg mixture to enhance their flavor and prevent excess moisture.
- Fill Muffin Cups Evenly: Pour the egg mixture evenly among the muffin cups to ensure uniform cooking.
- Add Cheese Last: Sprinkle some cheese on top of each muffin before baking for a nice, golden crust.
- Let Muffins Cool: Allow muffins to cool for a few minutes in the tin before removing to help them set and come out easily.
Recipe Variations and Possible Substitutions
- Vegetarian Option: Skip the bacon and sausage, and add more veggies like bell peppers, spinach, or zucchini.
- Different Cheeses: Swap out cheddar for mozzarella, feta, or Monterey Jack for a different flavor profile.
- Spicy Twist: Add a dash of hot sauce or diced jalapeños for a bit of heat.
- Gluten-Free: These muffins are naturally gluten-free; just ensure all added ingredients are gluten-free.
Serving and Pairing Suggestions
Serve Loaded Breakfast Egg Muffins warm or at room temperature with a side of fresh fruit, a smoothie, or a slice of avocado toast for a complete breakfast. They also pair well with a dollop of salsa, sour cream, or guacamole for added flavor. For a balanced meal, enjoy them alongside a green salad or some roasted potatoes.
Storage and Reheating Tips
- Refrigeration: Store any leftover muffins in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the muffins in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for about 5-7 minutes.
Recipe FAQs
Can I use egg whites instead of whole eggs? Yes, you can substitute egg whites or a mix of whole eggs and egg whites for a lighter option.
Do I need to cook the bacon and sausage before adding them to the muffins? Yes, pre-cooking the bacon and sausage ensures they are fully cooked and reduces excess grease in the muffins.
Can I make these muffins dairy-free? Yes, simply omit the cheese or use a dairy-free cheese alternative.
What other vegetables can I add? Feel free to add any vegetables you like, such as bell peppers, tomatoes, or spinach.
Can I prepare the egg mixture ahead of time? Yes, you can mix the eggs and add-ins the night before, then bake them fresh in the morning.
Loaded Breakfast Egg Muffins
Enjoy a delicious and protein-packed start to your day with Loaded Breakfast Egg Muffins. Filled with onions, cilantro, mushrooms, cheese, bacon, and sausage, these muffins are easy to make, customizable, and perfect for on-the-go breakfasts or meal prep.
Ingredients
- 8 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese (substitute for pepperjack or habanero cheese for a spicier muffin)
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped spinach
- 1/4 cup sliced green onions
- 1/2 cup sliced mushrooms
- 1/2 cup cooked bacon, crumbled
- 1/2 cup cooked sausage, crumbled (or sliced lunch meat)
- 2 tablespoons chopped green onion (optional garnish)
- Bottle of Cholula (for garnish or dipping)
- Salt and pepper to taste
- Non-stick spray or olive oil for greasing
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
- Sauté Vegetables and Meat: In a skillet over medium heat, sauté the onions, mushrooms, and any uncooked meats (like sausage) until the onions are soft and the meat is fully cooked. Drain any excess grease.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Add Mix-Ins: Stir in the cooked vegetables, meats, cheeses, cilantro, and anything else.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 140mgSodium: 268mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 9g
