Loaded Breakfast Egg Muffins Recipe (Print Version)
# Ingredients:
→ Egg Mixture
01 -
8 large eggs
02 -
1/4 cup milk (optional, for fluffier eggs)
03 -
1/2 cup shredded cheddar cheese
04 -
1/2 cup shredded mozzarella cheese (or substitute for pepperjack or habanero cheese)
05 -
Salt and pepper to taste
→ Mix-Ins
06 -
1/2 cup diced onion
07 -
1/4 cup chopped cilantro
08 -
1/4 cup chopped spinach
09 -
1/4 cup sliced green onions
10 -
1/2 cup sliced mushrooms
11 -
1/2 cup cooked bacon, crumbled
12 -
1/2 cup cooked sausage, crumbled (or sliced lunch meat)
13 -
2 tablespoons chopped green onion (optional garnish)
14 -
Bottle of Cholula (for garnish or dipping)
→ Equipment
15 -
Non-stick spray or olive oil for greasing
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with non-stick spray or olive oil.
02 -
In a skillet over medium heat, sauté the onions, mushrooms, and any uncooked meats (like sausage) until the onions are soft and the meat is fully cooked. Drain any excess grease.
03 -
In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
04 -
Stir in the cooked vegetables, meats, cheeses, cilantro, and any other mix-ins.
05 -
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
06 -
Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden.
07 -
Allow the muffins to cool in the tin for about 5 minutes before removing them. Serve warm or at room temperature.
# Notes:
01 -
Substitute with pepperjack or habanero cheese for a spicier muffin.
02 -
Sauté the onions, mushrooms, and raw meat before adding them to the egg mixture.
03 -
Cook the muffins a little longer for crispy tops and edges.
04 -
Customize the muffins with your favorite ingredients.
05 -
Store in an airtight container in the refrigerator for up to 3 days.