Quick and Easy Low-Carb Breakfast Egg Muffins 

These egg muffins are a convenient and nutritious breakfast option, perfect for busy mornings. Packed with protein and vegetables, they can be made in advance and stored for a quick meal on the go.

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

Healthy Egg Muffins for Busy Mornings

Egg muffins serve as a fantastic breakfast solution for those with hectic schedules. These delightful bites are not only nutritious but also incredibly versatile, allowing you to incorporate a variety of ingredients based on your preferences.

With a quick preparation time of just 10 minutes and a total cooking time of 20 minutes, you can have a batch of 12 muffins ready in half an hour. This makes them an ideal choice for meal prepping, ensuring you have a healthy option available whenever hunger strikes.

Ingredients That Shine

The beauty of these muffins lies in their simplicity and the quality of ingredients used. A base of eggs and milk forms the foundation, while colorful diced vegetables like bell peppers, spinach, and onions add both nutrition and visual appeal.

Cheese brings a creamy texture and rich flavor, making each bite satisfying. Seasoning with salt, pepper, and optional spices like garlic powder or paprika enhances the overall taste, allowing for a customized experience.

Preparation Made Easy

To start, preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or using liners. This step is crucial for ensuring the muffins release easily after baking.

In a large bowl, whisk together the eggs and milk until well combined. This mixture will create the fluffy texture that makes these muffins so enjoyable. Next, stir in your chosen vegetables, cheese, and seasonings, ensuring an even distribution throughout the mixture.

Baking to Perfection

Once your mixture is ready, pour it into the muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.

Bake them in the preheated oven for 18-20 minutes, or until they are set and lightly golden on top. The aroma that fills your kitchen during baking is sure to whet your appetite!

Cooling and Storing for Convenience

After baking, allow the muffins to cool for a few minutes before removing them from the tin. This step helps maintain their shape and prevents them from breaking apart.

Store any leftovers in an airtight container in the refrigerator, where they can last up to a week. This makes them perfect for quick breakfasts or snacks throughout the week.

Enjoying Your Egg Muffins

These egg muffins can be enjoyed warm or cold, making them a flexible option for any time of day. Pair them with a side of fresh herbs for an added touch of flavor and color.

Whether you're rushing out the door or enjoying a leisurely morning, these muffins are sure to satisfy your hunger and provide a nutritious start to your day.

Healthy Egg Muffins for Busy Mornings

These egg muffins are baked in a muffin tin, making them easy to portion and serve. The recipe takes about 30 minutes from start to finish and yields 12 muffins, ideal for meal prep.

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
• 1 cup shredded cheese (e.g., cheddar, mozzarella)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
2. Whisk Eggs: In a large bowl, whisk together the eggs and milk until well combined.
3. Add Ingredients: Stir in the diced vegetables, cheese, salt, pepper, and any optional seasonings.
4. Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
5. Bake: Bake in the preheated oven for 18-20 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 a week.

Cook and Prep Times

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

• Servings: 12 muffins
• Calories: 100kcal per muffin
• Fat: 7g
• Protein: 6g
• Carbohydrates: 2g