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Loaded Egg Muffins

When it’s football or training season, we try to focus a lot on breakfast. Because what we eat first thing in the morning really sets the tone for the rest of the day, and we always make sure there’s some form of protein in it. If we skip breakfast or start off the morning eating something unhealthy, then it just snowballs into several more poor food choices throughout the day.

You can fill these super easy & tasty loaded egg muffins with any combination of veggies, cheese, and meats. They are the perfect breakfast or brunch to make ahead for the week.

We used some of our favorite omelet ingredients to make these delicious Loaded Egg Muffins, but you can switch it up and use whatever you like or have in your fridge.

Egg muffins are perfect for meal prepping! You can even double the recipe. Make them ahead and freeze or refrigerate the rest. They will keep in the refrigerator for about five days.

They are the perfect on the go meal or snack. They're a hit with all those who try them! Give my recipe a try, you wont be disappointed.


  • 2 cups of cooked lean ground beef

  • 2 cups of frozen breakfast hash**

  • 1.5 cups of egg whites

  • 1.5 cups of shredded cheese of your choice (cheddar)

  • Salt & pepper to taste

  • Cooking spray

** You could use frozen tater tots, or hashbrowns, or even cooked potatoes- for this recipe I used Spudlers smoked bacon breakfast hash from Costco


  1. Cook the ground beef for 8 minutes, or until fully cooked. Season with salt & pepper.

  2. Heat the oven to 400 F. Grease a 12 cup muffin pan and set aside.

  3. Add one 1-2 tablespoons of breakfast hash mixture to each muffin cup.

  4. Add 1-2 tablespoons of egg whites on top of the breakfast hash in each muffin cup.

  5. Add 1-2 tablespoons of the cooked meat to each cup.

  6. Top with 1-2 tablespoons of cheese.

  7. Bake at 400 F for 12 minutes.

  8. And voilà, enjoy! Bon appétit!


You can fill these breakfast egg muffin cups with pretty much anything you like in your omelets! Below are some variations:

  • Eggs: If you prefer whole eggs, you can use them or do half eggs and half whites.

  • Cheese: You can swap the cheddar with Monterrey Jack, mozzarella, Swiss, or whatever other cheese you like.

  • Meat: You can swap the ground beef for cooked chicken sausage or ham.

  • Vegetarian Egg Muffins: Omit the meats! Swap the meat for any vegetable you like: asparagus, mushrooms, broccoli, peppers, would all work great.

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