Loaded Baked Egg Omelet Muffins High-Protein
Whip up these Loaded Baked Egg Omelet Muffins with turkey sausage, spinach, mushrooms, cheddar, and parmesan. Perfect for meal prepping or a quick breakfast, these customizable muffins are baked golden brown and bursting with flavor. Store them in the fridge and reheat for a hassle-free, delicious start to your day!
Are you ready to elevate your breakfast game with something fresh and satisfying? My Loaded Baked Egg Omelet Muffins are packed with all your favorite ingredients—juicy turkey sausage, savory sautéed mushrooms, spinach, roma tomatoes, sharp cheddar, and parmesan cheese—all baked to perfection.
These muffins are not only a time-saver, but they’re also a versatile, flavor-filled option that you can customize to your liking. Whether you’re meal prepping for the week or need a quick and delicious breakfast to start your day, this recipe is a go-to in my kitchen. Every bite offers that perfect balance of savory goodness in a protein-packed, easy-to-make dish.
Why You’ll Love This Loaded Baked Egg Omelet Muffin Recipe
- Customizable flavors: Mix and match your favorite ingredients, from veggies to meats and cheeses.
- Make-ahead convenience: Bake a batch, store in the fridge, and enjoy a quick, protein-packed breakfast any morning.
- Simple yet satisfying: Easy to prepare, but with rich, flavorful layers in every bite.
- Perfect for meal prep: These muffins freeze and reheat beautifully, making them ideal for busy mornings.
Ingredients & Substitutions
Here is everything you need to make the best egg omelet muffins recipe:
Eggs: You can substitute with egg whites or an egg substitute if you’re looking for a lower-fat option or need to avoid eggs.
Cheddar Cheese: Feel free to use any cheese you love, like mozzarella, pepper jack, or gouda for a different flavor.
Parmesan Cheese: Swap with pecorino romano or even a little extra cheddar for a creamier texture.
Baby Spinach: Kale or arugula works great here too. Just chop them finely and cook them the same way.
Mushrooms: Swap with bell peppers or zucchini for a different texture and flavor profile.
Turkey Sausage Links: You can use chicken sausage, veggie sausage, or omit them for a vegetarian option.
Roma Tomato: Cherry or grape tomatoes work well too, just make sure to remove as much moisture as possible.
How to Make Loaded Baked Egg Omelet Muffin Recipe
Step 1: Dice Mushrooms and Sausage Links
Dice the mushrooms, sausage links, and green onions into small pieces. s.
Step 2: Dice the Tomato
Dice the tomato. Spread the tomato pieces on a paper towel, roll them up, and gently squeeze to remove excess moisture.
Step 3: Saute the Mushrooms
Spray a frying pan with oil and drop in the diced mushrooms. Turn the heat to medium. Sprinkle dashes of paprika, onion powder, garlic powder, salt, and pepper on the mushrooms. Stir the mushrooms occasionally as they cook in the pan. They will reduce in size. Once brown, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture.
Step 4: Saute the Spinach
Spray a frying pan with oil and drop in the spinach leaves. Turn the heat to medium. Sprinkle dashes of onion powder, garlic powder, and salt on the spinach. Stir the spinach leaves occasionally as they cook in the pan. They will reduce in size. Once shriveled, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture.
Allow the spinach to cool for a few minutes. Then transfer them to a cutting board and dice them into smaller pieces. Mainly the spinach stems.
Step 5: Grate the Cheese
Use a standard-size grater to grate 2 cups of cheddar cheese. Then use a smaller zesting shredder to shred 1/2 cup of parmesan cheese. You can use pre-shredded cheese for either of these
Step 6: Mix the Eggs
Combine 9-12 eggs with paprika and salt and whisk until blended. You can start with nine eggs. Then you mix more eggs if needed once you begin to fill your muffin cups.
Step 7: Fill the muffin cups
Spray your muffin pan with non-stick cooking spray. Then, layer your ingredients in the cups in this suggested order: grated cheddar cheese, mushrooms, sausage, spinach, tomatoes, and cheddar cheese.
Then pour the egg mixture into each cup, filling them barely to the top. Then sprinkle on the parmesan cheese and diced green onions.
Step 8: Bake and Enjoy!
Bake the muffins in a 350°F oven for 25-30 minutes or until the edges and tops of the muffins begin to brown. They will have a raised dome top when they come out of the oven. Allow them to cool for about ten minutes before serving. They will deflate and become flat across the top.
You can store them in the fridge for one week.
Helpful Recipe Notes
Egg Mixture: Be careful not to overfill the muffin cups with the egg mixture as they will rise during baking and may overflow.
Cheese: Shredding cheese fresh from the block gives a creamier result compared to pre-shredded cheese, which often contains anti-caking agents.
Moisture Control: Be sure to thoroughly remove moisture from the tomatoes and cooked vegetables to prevent soggy muffins.
Adjusting Ingredients: If you want a lower-fat version, you can reduce the amount of cheese or use lower-fat versions without sacrificing much flavor.
Delicious Serving Suggestions
- Breakfast on the go: These egg muffins are perfect for a quick, grab-and-go breakfast during busy mornings.
- Pair with a side salad: Serve alongside a fresh green salad for a light and satisfying lunch.
- Taco-style: Wrap these egg muffins in a warm tortilla with salsa and avocado for a fun breakfast taco option.
- Dipping option: Pair with your favorite dipping sauce like salsa, hot sauce, or avocado cream for extra flavor.
- Protein-packed snack: Enjoy as a high-protein snack to fuel you through the day.
- Brunch option: Serve with roasted potatoes and fresh fruit for a complete brunch spread.
- Freezer meal prep: These muffins freeze well, making them a great addition to your meal prep routine for easy reheating later.
Do you love savory breakfasts? Check out more of my easy and nutritious savory breakfast recipes:
- Healthy Gluten-Free Savory Feta Spinach Muffins
- Pepperoni Gluten-Free Pizza Muffins Recipe
- Breakfast Burrito Bowls
- Feta Fried Eggs with Corn Tortilla Breakfast Tacos
Loaded Baked Egg Omelet Muffins High-Protein
Ingredients
- 12 eggs
- 2 cups shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
- 2 cups baby spinach
- 1 cup mushrooms
- 1/2 teaspoon salt
- 1 roma tomato
- 4 turkey sausage links
- 2 green onion stems
Seasonings:
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- dash onion powder
- dash garlic powder
- dash pepper
Instructions
- Preheat your oven to 350°F.
- Dice the mushrooms, sausage links, and green onions into small pieces.
- Dice the tomato. Spread the tomato pieces on a paper towel, roll them up, and gently squeeze to remove excess moisture.
- Spray a frying pan with oil and drop in the diced mushrooms. Turn the heat to medium. Sprinkle dashes of paprika, onion powder, garlic powder, salt, and pepper on the mushrooms. Stir the mushrooms occasionally as they cook in the pan. They will reduce in size. Once brown, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture.
- Spray a frying pan with oil and drop in the spinach leaves. Turn the heat to medium. Sprinkle dashes of onion powder, garlic powder, and salt on the spinach. Stir the spinach leaves occasionally as they cook in the pan. They will reduce in size. Once shriveled, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture. Allow the spinach to cool for a few minutes. Then transfer them to a cutting board and dice them into smaller pieces. Mainly the spinach stems.
- Use a standard-size grater to grate 2 cups of cheddar cheese. Then use a smaller zesting shredder to shred 1/2 cup of parmesan cheese. You can use pre-shredded cheese for either of these.
- Combine 9-12 eggs with paprika and salt and whisk until blended. You can start with nine eggs. Then you mix more eggs if needed once you begin to fill your muffin cups.
- Spray your muffin pan with non-stick cooking spray. Then, layer your ingredients in the cups in this suggested order: grated cheddar cheese, mushrooms, sausage, spinach, tomatoes, and cheddar cheese.Then pour the egg mixture into each cup, filling them barely to the top. Then sprinkle on the parmesan cheese and diced green onions.
- Bake the muffins in a 350°F oven for 25-30 minutes or until the edges and tops of the muffins begin to brown. They will have a raised dome top when they come out of the oven. Allow them to cool for about ten minutes before serving. They will deflate and become flat across the top.You can store them in the fridge for one week.
Video
Love this recipe! These are so delicious and packed with flavor and nutrition! Also love the step by step video with detailed instructions. ❤️ Thank you!
Thank you so much for sharing this with me, Nicole! I’m so glad you like them 🙂