Breakfast

Loaded Egg Muffins

Egg muffins bake up light and tender, with fluffy eggs wrapping around savory bacon, sharp cheddar, and sweet peppers in every bite. Spinach and tomato add bright freshness that makes each warm, cheesy mouthful deeply satisfying.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Loaded Egg Muffins
Total
35 min
Prep
10 min
Cook
25 min
Serves
6

Nutrition per Serving

Calories
165
Protein
14g
Carbs
3g
Fat
11g
Sodium
267mg

Ingredients

  • nonstick cooking spray
  • 9 large whole eggs
  • 1/4 tsp kosher salt
  • black pepper (to taste)
  • 3 tbsp thawed frozen spinach (drained)
  • 3 tbsp diced tomatoes
  • 3 tbsp diced onion
  • 3 tbsp diced bell pepper
  • 3 strips cooked bacon (chopped )
  • 2 oz shredded cheddar

Instructions

  1. Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to prevent sticking.
  2. In a large bowl whisk the eggs, season with salt and pepper.
  3. Mix in the remaining ingredients.
  4. Fill  and place tins on a cookie sheet and bake 20 to 25 minutes, until set.