Go Back
Loaded Breakfast Egg Muffins | Family Crowd Brunch Make-Ahead

Easy Loaded Breakfast Egg Muffins Crowd Family Brunch

Loaded breakfast egg muffins crowd — loaded breakfast egg muffins are perfect for family crowd brunch. Make ahead these easy crowd brunch muffins for back to
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Brunch Recipes
Cuisine: American
Calories: 145

Ingredients
  

  • 12 large eggs
  • 1/2 cup milk
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1/2 cup fresh spinach
  • 1/2 cup mushrooms diced
  • 6 turkey strips chopped
  • 1/4 cup fresh parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Method
 

  1. Preheat your oven to 350°F and lightly grease a 12-cup muffin tin with cooking spray or butter. This prevents sticking and ensures beautiful golden edges that look bakery-perfect.
  2. Whisk together 12 large eggs and 1/2 cup milk in a large mixing bowl until completely combined and slightly frothy. Season with salt, pepper, and garlic powder, stirring to incorporate every spice evenly throughout the mixture.
  3. Gently fold in all diced vegetables, chopped turkey, cheddar cheese, and fresh parsley into the egg mixture, being careful not to deflate the eggs. Divide this filling evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
  4. Bake loaded breakfast egg muffins crowd-pleasing portions for exactly 23 to 25 minutes until centers are set and edges are lightly golden. A toothpick inserted into the center should come out clean with no runny egg remaining in any cup.
  5. Remove the muffin tin from the oven and let cool for 5 minutes before carefully running a thin knife around each cup's edge. This simple step prevents tearing when you pop them out of the pan for serving.