Low-Carb Egg Muffins Recipe for a Quick Breakfast

These savory egg muffins are a convenient and nutritious option for a grab-and-go breakfast. Packed with protein and vegetables, they make for an excellent meal prep idea that can be enjoyed throughout the week.

The recipe is simple and customizable, allowing you to add your favorite ingredients such as cheese, spinach, or bell peppers to suit your taste.

Delicious Savory Egg Muffins

Savory egg muffins are a fantastic meal prep idea for those busy mornings when time is of the essence. These muffins are not only nutritious but also packed with protein and colorful vegetables, making them a wholesome choice for breakfast.

With their fluffy texture and delightful flavor, these muffins can be customized to suit your taste. Whether you prefer them loaded with cheese, spinach, or bell peppers, the options are endless. Prepare a batch over the weekend, and you’ll have a quick breakfast ready to go all week long.

Simple Preparation Steps

Creating these egg muffins is a straightforward process that takes about 30 minutes from start to finish. The recipe yields 12 muffins, perfect for meal prepping. Begin by preheating your oven and greasing a muffin tin to ensure easy removal after baking.

In a large bowl, whisk together the eggs and milk, adding in seasonings for flavor. Then, mix in your choice of diced vegetables and cheese. This step allows for creativity, so feel free to experiment with your favorite ingredients.

Baking to Perfection

Once your mixture is ready, pour it into the prepared muffin tin, filling each cup about three-quarters full. The baking process is quick, taking only 20-25 minutes. Keep an eye on them as they bake until they are set and lightly golden on top.

After baking, let the muffins cool for a few minutes before removing them from the tin. This cooling period helps them firm up, making them easier to handle.

Storage and Serving Suggestions

These savory egg muffins can be stored in an airtight container in the refrigerator for up to five days, making them an ideal option for meal prep. For longer storage, consider freezing them. Simply reheat in the microwave or oven when you’re ready to enjoy.

Serve these muffins warm, perhaps with a sprinkle of fresh herbs for added flavor. Pair them with a cup of coffee for a complete breakfast experience that’s both satisfying and convenient.

Nutritional Benefits

Each muffin is approximately 120 calories, making them a guilt-free option for breakfast. With 8 grams of protein and only 2 grams of carbohydrates, they are a great choice for those looking to maintain a balanced diet.

Incorporating vegetables into your breakfast has never been easier. These muffins not only taste great but also provide essential nutrients to kickstart your day.

Savory Egg Muffins For A Grab-And-Go Breakfast

These egg muffins are baked in a muffin tin, creating individual portions that are easy to store and reheat. The recipe takes about 30 minutes from start to finish and yields 12 muffins, perfect for meal prepping for busy mornings.

Ingredients

• 8 large eggs
• 1 cup milk
• 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
• 1 cup shredded cheese (e.g., cheddar, mozzarella)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional)
• Cooked bacon or sausage (optional, diced)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
2. Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
3. Add Vegetables and Cheese: Stir in the diced vegetables, cheese, and any optional cooked meat until evenly distributed.
4. Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Cool and Store: Allow the muffins to cool for a few minutes before removing them from the tin. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 120kcal
• Fat: 8g
• Protein: 8g
• Carbohydrates: 2g