These protein-packed breakfast egg muffins are full of eggs, spinach, cherry tomatoes, inexperienced onions, and cheddar cheese. They’re keto-friendly, low-carb, gluten-free, and prepared in simply half-hour.
Breakfast Egg Muffins prepared in simply half-hour!
- Excellent for Meal Prep: I like making a giant batch of those egg muffins to maintain within the fridge or freezer—they’re a lifesaver for busy mornings, workdays, or getting the children (or a husband, in my case) out the door. My different make-ahead breakfast favourite? This reader-favorite candy potato and sausage frittata!
- Endlessly Customizable: You’ll be able to combine and match cheeses, proteins, and veggies relying on what you like or have already got readily available. I share a lot of concepts within the recipe card under. Or, strive my bacon and spinach egg muffins.
- Dietary Powerhouse: Loaded with protein and veggies, these muffins are low-carb, gluten-free, and keto-friendly identical to this ham and broccoli frittata.
- Fast and Straightforward: They arrive collectively in simply half-hour with easy, contemporary elements. I bake them in an everyday muffin pan, and so they at all times prove so cute and completely portioned—nice for brunch spreads too! Speaking about brunches, have you ever seen my puff pastry breakfast tarts with asparagus?
Components and Substitutions
- Eggs: You’ll need 12 small or medium complete eggs.
- Entire milk: Use any milk (complete, 2%, almond, or oat) or half-and-half.
- Spinach: Swap spinach for kale or arugula.
- Cherry tomatoes: Halve the cherry tomatoes to maintain the egg cups from getting watery. You should use different kinds of tomatoes, simply chop them up, and take away further moisture.
- Inexperienced onions: Combine in different veggies like mushrooms, bell peppers, or zucchini.
- Shredded cheddar cheese: Strive feta, mozzarella, or pepper jack as a substitute of cheddar.
Step-By-Step for Methods to Make Egg Muffins
- Be aware: It is a fast overview of the recipe with photographs. For the complete ingredient record and directions, scroll all the way down to the recipe card.
- Preheat the oven to 350°F and grease a 12-cup muffin tin.
- Whisk the eggs: In a medium mixing bowl, whisk the eggs till easy, then add the milk, salt, and pepper, whisking till mixed.
- Add veggies: Fold within the spinach, tomatoes, inexperienced onions, and cheddar, stirring till evenly distributed.
- Fill the muffin pan: Pour the egg combination into the muffin cups, filling every about ¾ full.
- Bake for 20 minutes, or till the eggs have risen. Let cool for a couple of minutes earlier than serving.
Extra Savory Breakfast Recipes
- Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole
- Sausage Frittata with Spinach and Mushrooms
- Southwestern Breakfast Casserole
Breakfast Egg Muffins
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These protein-packed breakfast egg muffins are full of eggs, spinach, cherry tomatoes, inexperienced onions, and cheddar cheese. They’re keto-friendly, low-carb, gluten-free, and prepared in simply half-hour.
Servings 12
Energy 100kcal
Components
- 12 complete eggs (small or medium)
- ¼ cup complete milk
- 2 teaspoons salt
- 3 teaspoons pepper
- 1 ½ cups spinach roughly chopped
- 1 cup cherry tomatoes halved
- ½ cup inexperienced onions finely sliced
- ¾ cup cheddar cheese shredded
Directions
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Preheat the oven to 350 F and grease a 12-cup muffin pan. You’ll be able to both grease the muffin tins or use muffin liners to maintain the eggs from sticking to the pan.
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In a medium mixing bowl whisk the eggs till easy, then whisk within the milk, salt, and pepper.
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Fold within the spinach, tomatoes, inexperienced onions, and cheddar, stir till every ingredient is evenly distributed.
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Pour the egg combination into the muffin tins till they’re ¾ of the way in which full.
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Bake at 350 levels F for 20 minutes, or till the eggs have risen.
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Let cool for a couple of minutes earlier than serving.
Notes
- Fridge: Retailer the egg muffins in an hermetic container within the fridge for as much as 4 days. To reheat, you possibly can prepare dinner them within the oven at 350 levels for 10 minutes or till they’re heat.
- Freezer: Let the egg muffins cool fully, then wrap each tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for as much as 2 months. To reheat, unwrap and microwave for about 30–60 seconds till warmed by.
Variations
- Cheese Swaps: As a substitute of cheddar, you possibly can strive crumbled feta, Swiss, colby jack, or gooey mozzarella. Amp up the warmth with pepper jack cheese or jalapeno cheddar. I additionally like so as to add a number of spoonfuls of cottage cheese to the egg combination for a creamier, but protein-packed texture.
- Add Protein: Stir in cooked bacon, crumbled sausage, prosciutto, or diced ham to make them even heartier and extra satisfying.
- Add Further Veggies: Combine in sautéed mushrooms, diced bell peppers, zucchini, canned roasted peppers, broccoli, or asparagus.
Diet
Energy: 100kcal | Carbohydrates: 2g | Protein: 8g | Fats: 7g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.02g | Ldl cholesterol: 171mg | Sodium: 503mg | Potassium: 140mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg
