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 was featured in the September 2018 issue of Stillwater Living Magazine
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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
There are several reasons I love these Loaded Breakfast Egg Muffins.
- They’re easy to make
- You can use your favorite fillings
- They’re freezer friendly
- They are perfect for breakfast on the go, or for your weekend brunch table
KEYS TO THE PERFECT LOADED BREAKFAST EGG MUFFINS
- Spray a Muffin Pan well with Cooking Spray, so you can easily remove the Loaded Breakfast Egg Muffins when they are done. I use a Silicone Spatula because it’s flexible, and it won’t pierce the muffins
- I use Eggland’s Best eggs, because they have less saturated fat than regular eggs, plus more Vitamin D, B12 and Omega 3.
- If you’re using bacon and/or breakfast sausage, pre-cook both before adding them to the mixture; otherwise, they won’t cook properly. I use Johnsonville Breakfast Sausage, and thick-cut bacon
- Don’t forget to season the egg and milk mixture with sea salt and fresh-cracked black pepper
- I recommend a sharp cheddar cheese, for that nice bite. My favorite is Cabot Cheddar Cheese
- 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
PUTTING THE “LOADED” IN LOADED BREAKFAST EGG MUFFINS
My favorite way to enjoy Loaded Breakfast Egg Muffins is just like the title states…loaded. I use onion, bell pepper, baby spinach, mushrooms, bacon, breakfast sausage, and cheese. But the great thing about Loaded Breakfast Egg Muffins is the versatility. You don’t eat pork? Omit the bacon and sausage, or use turkey or chicken sausage. Want it vegetarian? Omit all the meat. Don’t like mushrooms? Double up on the bell peppers and/or baby spinach. The possibilities are endless.
Want a fun way to get the kids involved? Set up a station with bowls of the fillings, and each person can fill their muffin cups with their favorite fillings.
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 Loaded Breakfast Egg Muffins are also very freezer friendly. Make and freeze them on the weekend, and you have a quick breakfast for the week.
For the perfect freezer-friendly Loaded Breakfast Egg Muffins:
- 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.
SHOP THIS RECIPE
- 12 large eggs (I use Eggland's Best)
- 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 (I use Johnsonville sausage)
- 1/2 cup baby spinach, julienne cut
- 2 teaspoons fresh-cracked black pepper
- 1 teaspoon sea salt
- 2 Tablespoons fresh parsley, finely chopped
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
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
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
For more delicious recipes, click on the photos below!