Loaded Breakfast Egg Muffins

This post may contain affiliate links. Please read my privacy policy.

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.

DID YOU MAKE THIS RECIPE? COMMENT AND RATE BELOW, THEN TAKE A PICTURE AND TAG ME ON FACEBOOK AND INSTAGRAM: @KARYLSKULINARYKRUSADE

FOLLOW ME ON INSTAGRAM AND PINTEREST FOR MORE RECIPES! 

MORE DELICIOUS BREAKFAST RECIPES

• Cinnamon Roll Muffins
• Hash Brown Egg Nests
• Loaded Breakfast Sliders

Loaded Breakfast Egg Muffins

Yield: 12 egg muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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

Print

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

1. Preheat oven to 350 degrees. Spray muffin cups well with cooking spray
2. 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
3. Spray skillet with cooking spray, add breakfast sausage, and cook until no longer pink. Remove sausage from skillet and set aside
4. Crack eggs into a large bowl. Add milk or soy milk, season with salt and pepper, and whisk well
5. 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
6. EATING IMMEDIATELY: Bake egg muffins for 20-22 minutes, or until set
7. STORING IN THE FREEZER: Bake egg muffins for 16-18 minutes
8. 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

1. 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

1. Remove as many egg muffins as needed from the freezer. They will take about one hour on the counter, 2+ hours in the fridge.
2. Heat egg muffins in the microwave for 1 1/2 - 2 minutes at 50% power

Nutrition Information:

Yield: 6 Serving Size: 2 muffins
Amount 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