Loaded Egg Muffins
Loaded Egg Muffins are the perfect blend of fluffy eggs, colorful vegetables, and rich cheese, making them an ideal breakfast for busy mornings or a delightful brunch treat. Packed with protein and easily customizable, these muffins not only taste great but also bring warmth and nostalgia to your kitchen. Bake a batch ahead of time for quick meals throughout the week and enjoy the comforting aroma that fills your home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/2 cup whole milk
- 1 cup bell peppers (chopped)
- 1 cup fresh spinach (chopped)
- 1 cup shredded cheese (cheddar or feta)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with nonstick spray or liners.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in chopped bell peppers, spinach, cheese, salt, and pepper until evenly mixed.
- Pour the mixture into each muffin cup, filling them three-quarters full.
- Bake for 20-25 minutes or until golden brown and set. Allow to cool slightly before removing from the tin.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg