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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.
Course Breakfast
Keyword baked egg muffin cups
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 6
Calories
Author Eva Fry
- 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
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.
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