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.
Preheat the oven to 350 degrees F.
Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together the eggs and onion. Season with salt and pepper, to taste.
Add the egg mixture halfway up into each tin of a greased muffin tin.
Divide the tomato spinach mozzarella, bacon cheddar, and garlic mushroom pepper toppings into 4 muffin cups each.
Bake for 15 to 20 minutes, until set.
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
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