Recipe: Appetizing Egg Muffins

Egg Muffins. Egg muffins are a healthy, easy, on-the-go breakfast. They're filling, low-carb, and perfect for meal prepping. Just switch up a few simple veggie and protein ingredients to create delicious combos that.

They're pretty, hearty, and fun to serve. Breakfast Egg Muffins are the perfect low carb & keto breakfast for on the go. They're easy to make ahead for meal prep, busy mornings & holiday brunch. You can cook Egg Muffins using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Egg Muffins

1. Prepare 12 of eggs.
2. It's 1/2 tsp of baking powder.
3. Prepare 1/4 tsp of salt.
4. It's 1/4 tsp of freshly ground pepper.
5. It's 2 cups of grated cheddar cheese (lactose free if desired).
6. You need 3 of finely chopped scallions.
7. You need 1/2 of red bell pepper.
8. It's 5 ounces of thinly sliced mushrooms.
9. Prepare 1 cup of bacon bits or diced deli ham (gluten free if desired).

Egg Muffins are an easy-to-make breakfast recipe. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make. This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein!

Egg Muffins step by step

1. Preheat oven to 375 degrees. Coat a 12 cup muffin tin with non-stick spray..
2. If using bacon, cook, drain and break into bits..
3. Place the eggs in a large bowl and add baking powder, salt and pepper. Whisk well to combine..
4. Layer the cheese, scallions, bell pepper, mushrooms and bacon or ham into the bottom of the prepared muffin tins..
5. Pour the egg mixture into the cups until about 3/4 full..
6. Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned. Serve immediately..
7. Baked egg muffins can be frozen and reheated. Let the cooked muffins cool completely. Then wrap each egg muffin in a piece of wax paper, transfer them to a large Ziploc bag and freeze for up to one month. To reheat in the microwave, wrap in a paper towel and heat on 80% power for about 2 minutes. To reheat in the oven, preheat the oven to 200 degrees. Warm the muffins for 10 minutes or until heated through..

These Frittata Egg Muffins are loaded with all sorts of tasty goodness and just happen to be healthy! I love that these healthy egg muffin cups can be made in advance. Who Will Like Egg Muffins for Breakfast? Basic Steps for Making Low-Carb Egg Muffins: (Scroll down for printable master recipe which has much more information about ingredients and amounts.) Breakfast Egg Muffins are looaded with fluffy eggs, potato, spinach, melted cheese and bacon. These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy.

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