Can we all agree that nothings screams meal prep like baked egg muffins? When it comes to an easy, simple, filling breakfast, egg muffins are where it’s at. You can make a big batch Sunday night and then reheat and eat them for breakfast throughout the week.

The thing I personally love about egg muffins for meal prep is that, unlike some options, they are actually filling. The eggs give you a pretty substantial dose of protein and healthy fat, and you can easily incorporate all kinds of veggies into them.

These Loaded Breakfast Muffins are an extra special treat because not only are they filling, they pack a punch of flavor as well. These little egg muffins are packed with ground sausage, red peppers, and shredded potatoes so you won’t be starving twenty minutes after you eat them. Because, like I always say, what’s the point of eating something if you’re only going to be hungry minutes later? Then they’re covered in a flavorful egg mixture that holds everything together in the perfect bite-sized cup.

Loaded Breakfast Egg Muffins

I wanted to make these egg muffins as flavorful as possible, so when I created the recipe for them I thought of my mother-in-law. She makes the BEST quiche. I’m talking mind blowing, full of flavor, deliciousness, and that’s what I was going for here. One of her tricks to a flavorful quiche is to use lots of fresh herbs and sour cream in her egg mixture. I copied her fresh herb trick and used a good amount of freshly chopped parsley to make everything extra delicious. Because I wanted to make sure you all had a dairy-free version of this recipe, I subbed the sour cream with canned coconut milk to create a creamy egg mixture.

Speaking of dairy-free, I like to sprinkle each muffin with a little sharp cheddar cheese for even more flavor and deliciousness, but I’ll leave the cheese decision up to you!

When you’re ready to reheat these you can pop them in the microwave for 30-45 seconds, but my personal favorite way to reheat them is the oven at 350 degrees or toaster oven!

Loaded Breakfast Egg Muffins

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loaded breakfast egg muffins

Loaded Breakfast Egg Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Delicious loaded breakfast egg muffins packed with protein and veggies!


  • 1/2 tbsp oil (plus a little more to grease the muffin liners)
  • 1/2 pound ground sausage
  • 1 /2 c diced red pepper
  • 1/4 cup green onions, chopped
  • 1 cup shredded potatoes
  • 1/4 shredded cheddar cheese, optional
  • 6 eggs
  • 1/2 cup canned coconut milk
  • 1/2 tbsp hot sauce or buffalo sauce, optional
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • black pepper
  • 2 tbsp parsley, chopped


  1. Preheat oven to 350 degrees and line a 12 count muffin tin with muffin liners.

  2. Heat a skillet over medium heat and add the oil. Next, add the sausage to the skillet to cook and break up the sausage as it browns. When the sausage has browned, add the diced red peppers to the skillet. Cook the peppers for 3-4 minutes until the peppers begin to become tender. Remove the skillet from the heat and then stir in the potatoes and green onions until well combined. Set aside.

  3. While the sausage and peppers are cooking, combine the eggs, coconut milk, hot sauce, salt, pepper, and parsley in a large mixing bowl. Whisk well to combine.

  4. Spray the muffin liners with a little oil to prevent any sticking. Next, divide the sausage and pepper mixture evenly among the lined muffin cups. Then, top each muffin well with cheddar cheese if you’re using it.

  5. Pour the whisked eggs over the sausage mixture, filling each muffin well three fourths of the way full. Bake the egg muffins at 350 degrees for 30-35 minutes until the egg is set and no longer runny. Enjoy!

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  1. wanted to have eggs in the morning but scrambling every morning was not how I wanted to go about it so I searched the site for this and was so pleased with how simple it was! I’ll be using this recipe many times, thank you Ashlea!

  2. I’d like to use this recipe but I don’t like coconut milk. Do you know how much sour cream you would use if you were making this with dairy ?

    1. Ashlea Carver says:

      Hi, Karen! I would recommend using half and half instead of coconut milk. I’m not sure about using sour cream. Hope that helps!

  3. Amazing! I made these for meal prepping that is fast and easy and wow they are heaven. My husband is already asking if I can make them every week. Thank you for delicious recipe!

    1. Ashlea Carver says:

      You’re welcome, Shannon! I’m so glad you love the recipe!

    1. Ashlea Carver says:

      So happy you love the recipe, Audrey!

  4. I don’t have a big enough muffin tin so is like to make this in a glass 9×13 pan. What would be the time for baking, please?
    Thank you!

    1. Ashlea Carver says:

      Hi, Heidi! I would check it around 25 minutes and just watch it from there. You’re welcome!

  5. Ashlea, I love your recipes! Can these be frozen?

  6. I just made these for some back to school meal prep! Do you think these would freeze well?

  7. These are fabulous! Can they be frozen for about a month?

  8. Loved these so much. So did my husband. I was nervous about the coconut milk but they turned out perfect. Thank you for the recipe 😊

  9. These breakfast muffins are delicious.
    I try to make these every other week.
    They are easy and flavorful for a quick

  10. Awesome recipe! How long could this keep in the fridge?

    1. Ashlea Carver says:

      Thanks, Carla! Around 4-5 days!