Yield: 12 EGG MUFFINS
Total time: 35-45 MINUTES
Prep time: 10 MINUTES
Cook time: 25-35 MINUTES
These low-carb egg muffins are perfect for a grab-and-go breakfast! Delicious & nutritious!
1 tsp. (or more) favorite seasoning. I use Italian herbs.
Salt & fresh-ground black pepper to taste (optional)
1-2 cups grated cheese (low-fat if you want to healthy). I use feta or Mexican mix!
Optional, but highly recommended, chopped chives.
Optional: chopped veggies such as blanched broccoli, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage. Sometimes I like to be fancy & use pancetta! Sooo salty & savory!
Preheat oven to 375 F. Spray a Silicone Muffin Pan with PAM or olive oil.
In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add seasoning, and pepper (if using) and beat well.
Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork to move eggs around the whole cupcake cup.
Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Egg muffins can be stored in the fridge for at least a week. Reheat in the microwave for less than a minute to warm them up!
I also like to enjoy them with sour cream & salsa – so yummy!
Recipe Inspo from kalynskitchen.com