These egg muffins are an easy, healthy, low carb, keto breakfast recipe. And they’re incredibly versatile! Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week.
So how do you make egg muffins? Whisk eggs and chop up your favorite add-ins. Combine them in a muffin tin or muffin pan and bake. Then your healthy breakfast is prepped and ready to go!
INGREDIENTS:
4 eggs
1/4 bell pepper
2 cups of chopped spinach
1/2 cup cheese
Salt- to your taste
Ground pepper-to your taste
1/2 cup milk
METHOD:
1-Take a bowl and whisk all the ingredients together and adjust the salt and pepper to your taste.
2-Preheat the oven to 375.
3-Grease the muffin pan and portion it out in pan and bake for about 20 minutes.
~This can be made in many variations:
-Mix up the veggies to suit your tastes-almost anything goes that you enjoy with eggs!
-Add in cooked, chopped meat:chicken,ham,bacon,turkey breakfast sausages are great options.
-Switch up the cheese and try another variety you have on hand:Mozzarella,Gouda,Parmesan-you can go crazy in these!
~You can store these yo use it later:
These egg muffins can be store in the refrigerator for up to 1 week.Simply let cool to room temperature before placing in an air tight container.