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.
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! Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe. Egg Muffins most diverse and have ideal sense that unique. Several types of Egg Muffins recipes are also enough convenient to process and do not take long. Though not everyone likes Egg Muffins food, nowadays some people are getting attached and like the various Egg Muffins foods on hand. This could be visible of the number of restaurants that provide Egg Muffins as one of the dishes. You can cook Egg Muffins using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Egg Muffins
- It's 12 of eggs.
- Prepare 1/2 tsp of baking powder.
- It's 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.
- It's 1/2 of red bell pepper.
- You need 5 ounces of thinly sliced mushrooms.
- Prepare 1 cup of bacon bits or diced deli ham (gluten free if desired).
Just switch up a few simple veggie. These Frittata Egg Muffins are loaded with all sorts of tasty goodness and just happen to be healthy! 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.
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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