Breakfast

Loaded Egg Muffins

Name: Loaded Egg Muffins
Yield: 6
Ingredients: nonstick cooking spray; 9 large whole eggs; 0.25 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 bacon (chopped ); 2 ounces shredded cheddar

These easy, loaded egg muffins can be filled with any combination of veggies, cheese and meats. Easy breakfast to make ahead for the week.

10m

20m

30m

Etape

Preheat the oven to 350F. Spray the muffin tin generously with cooking spray to prevent sticking.

Etape

In a large bowl whisk the eggs, season with salt and pepper.

Etape

Mix in the remaining ingredients.

Etape

Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.