Loaded Breakfast Egg Muffins Recipe

Loaded Breakfast Egg Muffins Recipe

How To Make Loaded Breakfast Egg Muffins

These egg muffins comes with three different and flavorful toppings to make the most of your breakfast! Whip all of these up in just under an hour.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For Base:

  • 12large eggs
  • 2tbsponion,red, white or yellow onion, finely chopped
  • salt and pepper,to taste

For Tomato Spinach Mozzarella:

  • ¼cupfresh spinach,roughly chopped
  • 8grape tomatoes,or cherry tomatoes, halved
  • ¼cupmozzarella cheese,shredded

For Bacon Cheddar:

  • ¼cupbacon,cooked, chopped
  • ¼cupcheddar cheese,shredded

For Garlic Mushroom Pepper:

  • ¼cupbrown mushrooms,sliced
  • ¼cupred bell pepper,capsicum, diced
  • 1tbspfresh parsley,chopped
  • ¼tspgarlic powder,or ⅓ tsp minced garlic


  1. Preheat the oven to 350 degrees F.

  2. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.

  3. In a large bowl, whisk together the eggs and onion. Season with salt and pepper, to taste.

  4. Add the egg mixture halfway up into each tin of a greased muffin tin.

  5. Divide the tomato spinach mozzarella, bacon cheddar, and garlic mushroom pepper toppings into 4 muffin cups each.

  6. Bake for 15 to 20 minutes, until set.

  7. Let cool slightly, then serve and enjoy!


  • Calories: 114.59kcal
  • Fat: 8.00g
  • Saturated Fat: 3.26g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 2.86g
  • Polyunsaturated Fat: 1.20g
  • Carbohydrates: 1.61g
  • Fiber: 0.31g
  • Sugar: 0.77g
  • Protein: 8.65g
  • Cholesterol: 195.18mg
  • Sodium: 182.18mg
  • Calcium: 81.91mg
  • Potassium: 129.75mg
  • Iron: 1.01mg
  • Vitamin A: 111.56µg
  • Vitamin C: 6.05mg
Want to share your experience making these Loaded Breakfast Egg Muffins or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum!

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