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  • Writer's pictureCheyenne

Loaded Mini Egg Muffins


½ cup tomatoes

½ cup red onion

½ cup red bell pepper

1 cup spinach, cooked

½ cup smoked sausage, cooked

½ cup shredded cheddar cheese

1 tsp salt

1 tsp pepper

1 tsp Italian seasoning

8 eggs

½ cup milk


  1. To bowl, add the tomatoes, onion, bell pepper, spinach, sausage, and cheddar cheese. These are mini muffins, so be sure to finely chop all of these ingredients. Toss in the salt, pepper, and Italian seasoning and give this all a good mix and set aside

  2. To a separate bowl, whisk together your eggs and milk. I like to then transfer this into something easy to pour out

  3. Spray down a mini muffin pan with oil and fill each cup ¾ full, next pour your egg mixture over until cup is full

  4. Bake at 350 F for 18-20 minutes

  5. These are great for freezing! To serve just grab from the freezer. If I’m heating 2, 30 seconds seems to do the trick!

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