These delicious loaded egg muffins are a versatile and convenient breakfast option! Packed with your favorite veggies, cheese, and meats, they’re perfect for meal prep and can be made ahead for the week.

These healthy Loaded Egg Muffins are created using eggs, crispy bacon, fresh spinach, cheese, and an array of veggies, all baked to perfection in a muffin tin. While I’ve included some of my go-to omelet ingredients, feel free to customize the fillings based on your preferences or what you have on hand. You might also enjoy my other egg muffin recipes like Broccoli and Cheese Egg Muffins, Egg White Muffins, and Hash Brown Egg White Nests.

• Healthy: Enjoy two omelet muffins with 14 grams of protein, only 165 calories, and under three grams of carbs.
• Meal Prep: These egg cups are ideal for making ahead, and they freeze and reheat beautifully.
• Convenient: A great grab-and-go breakfast or snack, readily available in the fridge or freezer.

• Eggs: You’ll need nine large eggs.
• Salt and Pepper: For seasoning to taste.
• Vegetables: Thawed and drained frozen spinach, diced tomatoes, onion, bell pepper.
• Bacon: Cook three strips of bacon and chop them up.
• Cheese: Use two ounces of shredded cheddar, mozzarella, or any cheese you prefer.

1. Start by prepping all your ingredients—you’ll see how quickly these easy egg muffins come together! Whisk the eggs, seasoning with salt and pepper, then stir in the remaining ingredients.
2. How to Bake Eggs in Muffin Tin: Preheat your oven to 350°F (175°C) and generously spray a muffin tin with cooking spray. Place the tin on a baking sheet and pour in the egg mixture.
3. How Long to Bake Egg Muffins: Bake for 20 to 25 minutes at 350°F until set. It’s normal for them to deflate a little once removed from the oven!

1. Properly Grease Your Muffin Tin: Ensure each muffin cup, including the sides and bottom, is thoroughly coated with an olive oil spray.
2. Use Silicone Muffin Cups: Consider using silicone cups or liners that are naturally nonstick for easy removal.
3. Allow Egg Muffins to Cool Before Removal: Post-baking, let the muffins cool for at least five to ten minutes to allow the egg to pull away from the tin, making removal easier.
4. Use a Knife or Spatula: If they stick after cooling, use a thin knife or small spatula to gently loosen the edges before trying to remove them.

These egg muffins are perfect for meal prep; you can easily double the recipe! Store leftovers in the fridge for up to four days, or freeze them for later.

Here’s how to freeze these delightful breakfast muffins:

• Once cooled, remove the muffins from the tin.
• Flash freeze them by placing them on a parchment-lined baking sheet, then put this in the freezer. This prevents them from sticking together.
• Once frozen, transfer to a freezer-safe bag, label it, and return it to the freezer.

No need to thaw when reheating; simply pop them in the microwave straight from the freezer for about a minute until warmed through.

Feel free to personalize these egg muffin cups with your favorite omelet ingredients! Here are some ideas:

• Eggs: If you prefer, use all egg whites or a mix of whole eggs and egg whites.
• Cheese: Omit the cheese for a Paleo or Whole30 option, or swap cheddar for Monterrey Jack or Swiss.
• Vegetarian Egg Muffins: Just leave out the bacon!
• Meat: Consider adding chopped, cooked chicken sausage or ham.
• Not a fan of a particular veggie? No worries! Swap in your favorites like zucchini, mushrooms, asparagus, or broccoli instead.
• Leafy Greens: Utilize leftover cooked greens, such as Swiss chard or kale. If you don’t have frozen spinach, sauté some fresh and mix it in.
• Western Omelet: Use ham, Swiss cheese, and diced bell peppers.
• Egg Casserole: You can also bake the mixture in an 8″x8″ pan for about 30 to 40 minutes; just check for doneness with a toothpick.