Egg Muffins - Breakfast Egg Muffins are the perfect low carb & keto breakfast for on the go. These muffin-tin Egg Muffins from Delish.com are the most make-ahead breakfast Egg muffins are one of the best healthy breakfasts for meal prepping because you easily make a big batch of them at. Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe.

There actually isn’t a more versatile ingredient to at all times have on hand within the refrigerator than eggs. Eggs assist us begin our days off proper and provides our baked items moisture and structure. They’re also cheap, full of protein, and a lifesaver at dinner when you have to throw a fast meal collectively. Here's Simple Egg Muffins 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. These Frittata Egg Muffins are loaded with all sorts of tasty goodness and just happen to be healthy! This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. You can cook Egg Muffins using 9 ingredients and 7 steps.

Egg Muffins Ingredients

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

Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein! 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. I love that these healthy egg muffin cups can be made in advance.

Egg Muffins step by step

Preheat oven to 375 degrees. Coat a 12 cup muffin tin with non-stick spray..
If using bacon, cook, drain and break into bits..
Place the eggs in a large bowl and add baking powder, salt and pepper. Whisk well to combine..
Layer the cheese, scallions, bell pepper, mushrooms and bacon or ham into the bottom of the prepared muffin tins..
Pour the egg mixture into the cups until about 3/4 full..
Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned. Serve immediately..
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..

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Recipe: Best Egg Muffins - These healthy Breakfast Egg Muffins for baby, toddler and kids come in four different tasty combinations. These Egg Muffins make a quick and easy breakfast on-the-go. They remind me of an omelet or frittata, only this method is easier because you don't have to sauté anything before you get started. 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.) These tasty little keto egg muffin recipes are a quick and easy breakfast -.

I believe you can make great and tasty Egg Muffins recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!