Loaded Breakfast Egg Muffins

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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.

MORE DELICIOUS BREAKFAST RECIPES

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

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