Egg Muffins
Start your day more conveniently with deliciously easy to prepare EGG MUFFINS for breakfast. A keto-friendly snack with various flavorful fillings you can snack on in the morning, midday, or at night. This low-carb all-in-one dish will surely save you a lot of time preparing multiple meals.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1-2 tablespoons (14g-28g) unsalted butter
- 1 cup (70g) sliced mushroom
- ½ cup (57.5g) diced onion
- ½ -1 teaspoon (2.5g-5g) minced garlic
- 12 large eggs
- 1 cup (225g) chopped and cooked bacon
- 1 cup (135g) ham (, diced)
- 1-2 tomatoes (, diced)
- ½ piece red pepper (, diced)
- ½ cup (56.5g) cheddar cheese (, grated)
- ½ cup (92.5g) red bell pepper (, diced)
- 1-2 cups (30g-60g) baby spinach (, sliced)
Instructions
- 1
Preheat the oven to 350 degrees F. Grease the muffin tin pan generously with nonstick cooking spray and set aside.
- 2
Melt butter in a frying pan then add mushrooms (you may omit mushrooms), onions, and garlic and sauté for 3-5 minutes. Set aside.
- 3
Whisk eggs to a large bowl, salt, and pepper to taste.
- 4
Add onion mushroom mixture to the eggs, thoroughly mix.
- 5
Start placing ingredients into the muffin pan, depending on preference. See the picture for reference and the suggested ingredients in the list above.
- 6
Pour the egg mixture evenly into the greased muffin pan. Add more ingredients if desired.
- 7
Bake for 22 -25 minutes or until the eggs are cooked. Remove from the oven and let cool for 5 minutes in the pan. Eggs would deflate as it cools.
- 8
Use a small knife to loosen the sides of the muffins from the pan. Serve immediately with avocado, salsa, herbs, and/or hot sauce, if desired.
- 9
Let it cool and freeze in a zip lock bag or airtight container, for later.