Loaded Egg Muffins

These Loaded Egg Muffins are the perfect combination of convenience, flavor, and nutrition. Packed with veggies, turkey, and cheese, they make for an easy, customizable breakfast that you can meal prep for the week. Whether you’re looking for a quick breakfast on the go or a wholesome addition to your morning routine, these fluffy, savory muffins are sure to become a favorite!

Why You’ll Love This Recipe

These Loaded Egg Muffins are not only quick to make but also packed with protein and veggies, making them a great way to start your day. The combination of spinach, bell pepper, onion, and turkey gives each muffin a burst of flavor, while the shredded cheddar cheese adds richness. They’re fully customizable, so feel free to add or swap ingredients to fit your taste preferences or dietary needs. Plus, they’re easy to make ahead, perfect for meal prep!

Ingredients

• Nonstick cooking spray

• 9 large whole eggs

• ¼ teaspoon kosher salt

• Black pepper, to taste

• 3 tablespoons thawed frozen spinach, drained

• 3 tablespoons diced tomatoes

• 3 tablespoons diced onion

• 3 tablespoons diced bell pepper

• 3 strips cooked turkey bits, chopped

• 2 ounces shredded cheddar cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Spray a nonstick muffin tin generously with cooking spray to prevent sticking.

Whisk the Eggs:

2. In a large bowl, whisk the eggs and season with kosher salt and black pepper to taste.

Add the Fillings:

3. Mix in the thawed spinach, diced tomatoes, onion, bell pepper, chopped turkey bits, and shredded cheddar cheese.

Fill the Muffin Tin:

4. Divide the egg mixture evenly into the muffin tin, filling each muffin cup almost to the top.

Bake:

5. Place the muffin tin on a cookie sheet to catch any potential spills and bake for 20 to 25 minutes, or until the eggs are fully set and golden brown.

Serve:

6. Allow the muffins to cool slightly before serving. Enjoy them warm or store them in the refrigerator for a quick breakfast option throughout the week!

Servings and Timing

• Servings: 6 servings (2 muffins per serving)

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Total Time: 30 minutes

Variations

• Swap the Protein: Use cooked chicken sausage or even vegetarian sausage instead of turkey bits for different flavor profiles.

• Add More Veggies: Feel free to add other vegetables like mushrooms, zucchini, or kale to the muffins for extra nutrition and flavor.

• Dairy-Free Option: Use dairy-free cheese or skip the cheese altogether for a dairy-free version.

• Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes for a bit of heat.

• Herb Variation: Add fresh or dried herbs like oregano, basil, or thyme to elevate the flavor.

Storage/Reheating

• Storage: These egg muffins can be stored in an airtight container in the refrigerator for up to 5 days.

• Freezing: You can freeze the muffins for up to 2 months. Simply wrap them individually in plastic wrap and store in a freezer-safe bag. Reheat in the microwave for 30-45 seconds, or in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I make these muffins ahead of time?

Yes, these egg muffins are perfect for meal prep! You can make them ahead of time and store them in the fridge or freezer for a quick breakfast throughout the week.

Can I use egg whites instead of whole eggs?

Yes, you can substitute egg whites or a combination of whole eggs and egg whites for a lighter version of the muffins.

Can I add cheese to the filling instead of topping?

Yes, you can mix the cheese directly into the egg mixture instead of using it as a topping. This will give the muffins a more uniform cheesy texture.

How do I know when the muffins are done?

The muffins are done when they are golden brown and have fully set in the center. You can insert a toothpick or knife into the center to check for doneness. If it comes out clean, they are ready.

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach, but be sure to sauté it and drain the excess liquid before adding it to the egg mixture to prevent soggy muffins.

Conclusion

These Loaded Egg Muffins are a tasty and nutritious breakfast option that’s easy to customize and perfect for meal prep. Packed with protein, veggies, and cheese, they’re a satisfying way to start your day. Whether you’re looking for a quick breakfast or something to make ahead for the week, these muffins are sure to become a favorite in your recipe rotation!

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