Loaded Breakfast Egg Muffins - Karyl's Kulinary Krusade
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5 from 1 vote

Loaded Breakfast Egg Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Muffins, Eggs, Loaded Breakfast Egg Muffins
Servings: 12 egg muffins


  • 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