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Loaded Breakfast Egg Muffins are full of your favorite meats and veggies, freezer friendly, and easy to make. Perfect for brunch, morning game tailgates, or busy weekday breakfasts
This post and recipe card updated September 6, 2020
It’s no secret that breakfast is the most important meal of the day. A good breakfast helps to kick-start your metabolism, gives you energy, and helps with concentration.
However, many people buy frozen processed food, swing through a fast-food drive-through, or skip breakfast altogether. The thing is, weekday breakfast doesn’t have to be elaborate, complicated, or time-consuming.
I usually make a smoothie and eggs each morning. However, when life is super busy and I want to maximize every minute, I make Loaded Breakfast Egg Muffins
WHY THIS RECIPE WORKS
- They’re easy to make and freezer-friendly
- You can use your favorite fillings
- They are perfect for breakfast on the go, or for your weekend brunch table
INGREDIENT TIPS FOR LOADED BREAKFAST EGG MUFFINS
Spray a muffin pan well with cooking spray so you can easily remove the muffins when they are done. I use a Silicone Spatula because it’s flexible, and it won’t pierce the muffins.
Don’t forget to season the egg and milk mixture with sea salt and fresh-cracked black pepper. The bacon and sausage are salty already, so you don’t need to add much more salt.
I recommend sharp cheddar cheese, for that nice bite. My favorite is Cabot Cheddar Cheese
If you’re using bacon and/or breakfast sausage, pre-cook both before adding them to the mixture; otherwise, they won’t cook properly.
PRO TIP: Add the fillings into the muffin cups first, and then pour in the eggs. If you mix everything together first, the fillings won’t distribute evenly in the muffin cups
IMPORTANT: Remove the cooked muffins from the pan as quickly as possible, and transfer them to a Cooling Rack. Otherwise, the muffins will continue to cook in the hot muffin tin
PUTTING THE “LOADED” IN LOADED BREAKFAST EGG MUFFINS
My favorite way to enjoy Loaded Breakfast Egg Muffins is just like the title states…loaded. But these muffins are so versatile, with countless possibilities.
- You don’t eat pork? Omit the bacon and sausage, or use turkey or chicken sausage.
- Want it vegetarian? Omit all the meat, and add more vegetables
- Don’t like mushrooms? Double up on the bell peppers and/or baby spinach.
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350. Spray the muffin pan well with cooking spray. Set aside.
In a large skillet, cook bacon until just done. Transfer the bacon to paper towels to drain.
Add the breakfast sausage to the same skillet and cook until just cooked through. Transfer the sausage to paper towels to drain.
Crack eggs into a large bowl. Season with salt and pepper, and add milk. Whisk together well until fully combined.
FILL THE MUFFIN PAN:
- Add one ingredient at a time, and evenly distribute among all of the cups
- Transfer the egg mixture to a large measuring cup. This will make it much easier to pour
- Pour the egg mixture into each muffin cup. Don’t fill it completely to the top, or the eggs will overflow as they bake
Bake the muffins for 18-20 minutes.
REMINDER: Remove the egg muffins from the muffin pan as quickly as possible, and transfer them to a cooling rack.
LOADED BREAKFAST EGG MUFFINS ARE FREEZER FRIENDLY!
Loaded Breakfast Egg Muffins are perfect for busy mornings, and for breakfast on-the-go.
Yes, you can make them fresh from the oven and they’re ready in about 30 minutes. But they are also very freezer friendly. Make and freeze them on the weekend, and you have a quick breakfast for the week.
Freezer Instructions:
- Under-cook the Loaded Breakfast Egg Muffins by a few minutes. That way, when reheated in the microwave, you don’t end up with overcooked eggs
- Wrap muffins individually in Wax Paper, and then 2 muffins in aluminum foil. You want to ensure that no air gets in, or you’ll have freezer burn.
- You can thaw Loaded Breakfast Egg Muffins in the fridge or on the counter. The fridge will take at least 2 hours, so you could take them out the night before. On the counter takes about one hour. I don’t recommend defrosting in the microwave, because the egg muffins get too chewy
- To reheat: 1 1/2 – 2 minutes in the microwave, at 50% power. Every microwave is different, so your time may vary slightly
While I won’t totally get rid of my usual breakfast routine, I now always have a batch of Loaded Breakfast Egg Muffins in the freezer for when I need a quick breakfast. These will also be perfect on a brunch table spread, or even for tailgating for those morning football games.
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Loaded Breakfast Egg Muffins
Loaded Breakfast Egg Muffins are full of your favorite meats and veggies, freezer-friendly, and easy to make. Perfect for brunch, morning game tailgates, or busy weekday breakfasts
Ingredients
- 12 large eggs
- 1/2 cup milk or soy milk
- 1/2 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup baby portobello mushrooms, diced
- 1/2 cup cheddar cheese, shredded
- 4 slices bacon, diced
- 1/4 lb breakfast sausage, crumbled
- 1/2 cup baby spinach, julienne cut
- 2 teaspoons fresh-cracked black pepper
- 1 teaspoon sea salt
- 2 Tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 350 degrees. Spray muffin cups well with cooking spray
- In a large skillet, cook bacon over medium heat until you get desired level of done. Remove bacon with slotted spoon, and drain on paper towels. Wipe skillet clean
- Spray skillet with cooking spray, add breakfast sausage, and cook until no longer pink. Remove sausage from skillet and set aside
- Crack eggs into a large bowl. Add milk or soy milk, season with salt and pepper, and whisk well
- Add your choice of fillings into muffin cups. Evenly distribute filling so each muffin ends up the same. Pour egg mixture evenly into muffin cups, and finish with a little bit of parsley on top of each muffin
- EATING IMMEDIATELY: Bake egg muffins for 20-22 minutes, or until set
- STORING IN THE FREEZER: Bake egg muffins for 16-18 minutes
- Remove egg muffins from the oven, and allow to cool for 2 minutes. Using a silicone spatula, remove the egg muffins from the muffin tins and transfer them to a baking rack
Notes
PRO TIP: Add the fillings into the muffin cups first, and then pour in the eggs. If you mix everything together first, the fillings won’t distribute evenly in the muffin cups
IMPORTANT: Remove the cooked Loaded Breakfast Egg Muffins from the pan as quickly as possible, and transfer them to a cooling rack. Otherwise, the muffins will continue to cook in the hot muffin tin and will get rubbery
FILLING OPTIONS
- You don’t eat pork? Omit the bacon and sausage, or use turkey or chicken sausage.
- Want it vegetarian? Omit all the meat, and add more vegetables
- Don’t like mushrooms? Double up on the bell peppers and/or baby spinach.
PREPARING EGG MUFFINS FOR FREEZER
- Allow egg muffins to cool completely. Wrap egg muffins individually in wax paper, making sure to seal out any air. Wrap again with aluminum foil (2 per package). Put all packages in a freezer-safe Ziploc bag and freeze
REHEATING EGG MUFFINS
- Remove as many egg muffins as needed from the freezer. They will take about one hour on the counter, 2+ hours in the fridge.
- Heat egg muffins in the microwave for 1 1/2 - 2 minutes at 50% power
Nutrition Information:
Yield: 6 Serving Size: 2 muffinsAmount Per Serving: Calories: 322Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 407mgSodium: 874mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 24g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Sonia says
Very tastey, I used ham instead of bacon, added mushrooms & no peppers. I would make again & add sundried tomatoes, they are like mini quiche with no crust & I ate them with buttermilk biscuits.
Karyl says
I love your substitutions Sonia! That’s a great idea for sundried tomatoes
Jyothi (Jo) says
Breakfast muffins I can never get bored of. Loaded with healthy goodness these are best breakfast on the go. Looks absolutely delicious
Emily Leary says
I love breakfast muffins and this is a super flavoursome recipe as they can loaded with a variety of different ingredients. A great way to start the day!
Jacque Hastert says
These would be perfect for on-the-go days!
Karyl says
Yes they are Jacque! I eat them regularly on busy mornings
Tammy says
I LOVE baked egg muffins and yours look delicious, Swathi! Definitely feeling inspired to whip up a batch of these tomorrow 😀 They make mornings a whole lot easier!
Tammy says
**Karyl sorry! (just visited another site 😉 )
Lorie says
This is a breakfast on the go that we love! So many options and all the fuel we all need in the morning!
Sri Mallya says
Love the ingredients used in these muffins. So flavorful and yummy. Pinned!
Leslie Haasch says
Such a good grab and go breakfast! A girl that sits next to me at work was asking me for some new recipes for breakfast, so I’m gonna send this one her way!
Nicolas Hortense says
These look perfect for when you have little time to make breakfast!! I would have a handful of these any morning!! And I love how you have loaded them up! (:
Marisa Franca says
Now that would get me out of bed really quickly!! Those muffins look so good. It certainly would be a welcome relief from the boring cereal we’ve been eating. I’ll have to make up a batch.
prasanna hede says
Breakfast made simple yet delicious! These look so good.
Veronika's Kitchen says
Love making breakfast egg muffins! Super easy and delicious) Your version with mushrooms and breakfast sausage sounds great!
Karyl says
Thanks Veronika! I appreciate the kind words
Veena Azmanov says
This is the easiest breakfast you can make on the weekend. I love how simple but delicious these look. Saving this for later.
Karyl says
Thanks Veena! It really is easy and so delicious, and you can fill with your favorite stuff
Kelly Anthony says
I have been looking for a recipe exactly like this! These look packed with flavor and SO YUMMY! I want to try ASAP!
Karyl says
Thank you Kelly! I’d love to hear how you like them
Elaine Benoit says
Boy, these breakfast egg muffins are certainly loaded!! I love all the ingredients you’re using! I bet they are satisfying because of how flavorful they are! Looking forward to trying them!