Loaded Baked Egg Muffin Cups Recipe

Baked_Egg_Muffin_Cups

Loaded Baked Egg Muffin Cups Recipe

A quick and easy protein-packed breakfast option, these loaded baked egg muffin cups are perfect for meal prep or a weekend brunch.

These egg muffin cups are not only delicious but super easy to make ahead when meal prepping for the week.  You can choose any ingredients you want for the muffin cups – I filled with my favorites – cheese, spinach, peppers, onions, and bacon.  You can totally skip the bacon too if you are vegetarian or want a meatless option.

Be sure to take advantage of the hot deals on Open Nature eggs and Lucerne cheese to make these baked egg muffin cups at home!

egg_muffin_cup_Recipe_ingredients

Ingredients in Egg Muffin Cups

eggs

salt

pepper

bell peppers, chopped

onion, chopped

spinach, chopped

cheese

bacon, cooked and crumbled

cherry tomatoes

How to Make Egg Muffin Cups

The key to making these loaded egg muffin cups at home is to use a silicone muffin tin for baking.  I used to make these in the metal tins and the clean up is a bear!

Unless you butter each of the muffin tins, you are much better off using a silicone muffin tin.  I picked one up at Target for around $15 – the best investment I’ve made in cooking and baking supplies to date!

Preheat the oven to 350F.
 
Spray the muffin tins with cooking spray.
 
In a large bowl whisk the eggs, season with salt and pepper.
 
Mix in the cherry tomatoes, chopped spinach, cheese, chopped onions and cooked and crumbled bacon.
 
Fill muffin tins with 1/3 cup of mixture
 
Place the muffin tin on a cookie sheet and bake 20 to 25 minutes, until set.

You can store these in a food storage container for up to 4 days and simply reheat in the microwave for 45 seconds.

 

loaded_Baked_egg_muffins_pinterest

Baked_Egg_Muffin_Cups

Loaded Egg Muffin Cups

These easy, mini baked egg muffin cups are perfect to make ahead for the week as a protein-packed heat and eat breakfast option.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Keyword: baked egg muffin cups
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories:
Author: Eva Fry

Ingredients

  • nonstick cooking spray
  • 9 large whole eggs
  • 1/4 teaspoon kosher salt
  • black pepper
  • 3 strips cooked chopped bacon
  • 1 cup chopped fresh spinach
  • 1 cup cup quartered cherry tomatoes
  • 1/3 cup diced onion
  • 1/3 cup diced bell pepper
  • 3 oz shredded cheese

Instructions

  • Preheat the oven to 350F. Spray the muffin tins with cooking spray.
  • In a large bowl whisk the eggs, season with salt and pepper.
  • Mix in the remaining ingredients.
  • Fill muffin tins with 1/3 cup of mixture
  • Place the muffin tin on a cookie sheet and bake 20 to 25 minutes, until set.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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