Description
Loaded Egg Muffins packed with bacon, spinach, and cheese – quick, easy, and perfect for breakfast or snacks.
Ingredients
Scale
- 10 large eggs
- 1/4 cup (60ml) milk (whole or 2% works best)
- 1 cup (4oz/113g) shredded cheddar cheese (pre-shredded or freshly grated)
- 6 strips bacon, cooked and chopped (about 1/2 cup)
- 1/2 cup (75g) diced red bell pepper
- 1/2 cup (75g) diced green bell pepper
- 1/4 cup (40g) finely diced onion
- 1 cup (30g) fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray or paper muffin liners
Instructions
- Step 1: Preparation Preheat your oven to 350°F (175°C). Prepare your muffin tin by thoroughly coating each cup with non-stick cooking spray or inserting paper liners. If you’re cooking the bacon from raw, lay strips on a baking sheet and bake for 15-18 minutes until crispy while the oven preheats. Once cooled, chop into small pieces. This can be done a day ahead to save time.
- Step 2: Sauté the Vegetables Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the diced bell peppers and onion, sautéing for about 3-4 minutes until they begin to soften. Add the spinach during the last 30 seconds, just long enough for it to wilt. Remove from heat and set aside to cool slightly. This pre-cooking step ensures your **Loaded Egg Muffins** won’t end up watery.
- Step 3: Prepare the Egg Mixture In a large bowl, crack all 10 eggs and whisk until the yolks and whites are fully incorporated. Pour in the milk and continue whisking until smooth. Stir in the salt, pepper, and garlic powder. Your egg mixture should look light and airy with no streaks of separated egg white.
- Step 4: Combine and Fill Fold the cooled sautéed vegetables, chopped bacon, and 3/4 of the shredded cheese into your egg mixture, reserving some cheese for topping. Using a 1/4 cup measuring cup or a ladle, fill each muffin cup about 2/3 full with the mixture. Be sure to stir the mixture frequently as you fill to keep ingredients evenly distributed throughout your **Loaded Egg Muffins**.
- Step 5: Bake to Perfection Sprinkle the remaining cheese on top of each muffin. Bake in the preheated oven for 20-22 minutes, until the eggs are set and the tops are slightly puffed and beginning to brown. Check for doneness by inserting a toothpick into the center of a muffin – it should come out clean when they’re ready. The muffins will initially puff up quite a bit in the oven but will settle as they cool.
- Step 6: Cool and Serve Allow the **Loaded Egg Muffins** to cool in the pan for 5 minutes before carefully removing. Run a butter knife around the edges to loosen them if necessary. Serve warm, or cool completely before storing for future enjoyment.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 calories
- Sugar: 2g sugar
- Sodium: 420mg sodium
- Fat: 13g total fat
- Saturated Fat: 6g saturated fat
- Unsaturated Fat: 6.5g unsaturated fat
- Trans Fat: 0g trans fat
- Carbohydrates: 4g total carbs
- Fiber: 1g fiber
- Protein: 12g protein
- Cholesterol: 225mg cholesterol