LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)
Looking for a high-protein, low-carb breakfast? Try these breakfast egg muffins - 1 recipe, 4 amazing flavours!
Provided by HurryTheFoodUp
Categories Breakfast Lunch Oven recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
- Wash the spinach, lightly chop it and add it to the bowl as well.
- Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
- Mix in the cheese to the batter.
- Add some hot sauce or curry powder.
- Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
- Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
- Bon Appetit!!
Nutrition Facts : Calories 219 kcal, Carbohydrate 4 g, Protein 17 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 347 mg, Sodium 482 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY EGG MUFFINS
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Time 40m
Yield Makes 8 (serves 4)
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
- Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
MUFFIN TIN EGGS
Steps:
- Preheat oven to 350°F / 175°C. Grease a silicone muffin tin with oil (see notes).
- In a medium pan, sauté onion, green bell peppers and mushrooms together until everything has softened. Cook until the mushrooms have released their own water.
- In a large bowl, beat the eggs together. Beat in the milk, garlic (optional), salt and black pepper.
- Evenly divide the vegetable mixture into the egg cups. Top each muffin cup with a bit of grated cheddar cheese. Gently pour on the egg mixture into each muffin cup. You want to pour in enough egg mixture so each muffin cup is just about full, but leaving room so you can still transfer the pan to the oven without spilling. Depending on the how accurate I measure the vegetable filling and the exact size of the eggs I use, sometimes I have about 2 tablespoons leftover egg mixture.
- Bake in the preheated oven for 20-25 minutes, until the tops are golden and the muffin tin eggs are puffy and cooked through.
- Enjoy immediately, or allow to cool then store in an airtight container in the refrigerator. To freeze, freeze each egg muffin individually on a tray, then transfer them to a freezer bag.
Nutrition Facts : Calories 95 kcal, Carbohydrate 2 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 181 mg, Sodium 292 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BREAKFAST EGG MUFFINS
These Breakfast Egg Muffins are a healthy high-protein breakfast. They can easily be made ahead of time and re-heated later on those extra busy mornings!
Provided by Erica Walker
Categories Breakfast
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
- Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
- Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
- Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
- Use a knife or thin spatula to remove muffins from cups. Serve hot.
Nutrition Facts : Calories 117 kcal, Carbohydrate 1 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 136 mg, Sodium 250 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROCCOLI CHEESE EGG MUFFINS
Broccoli Cheese Egg Muffins are fluffy inside, with golden cheese crust on top and are perfect for meal prep!
Provided by Olena Osipov
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray. Alternatively, you could use silicone muffin tin.
- In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion or garlic powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix.
- Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 minutes and then broil until golden brown crust appears (optional).
- Remove from the oven and let cool about 10 minutes. Serve hot or cold.
Nutrition Facts : ServingSize 1 muffin, Calories 93 kcal, Sugar 1 g, Sodium 199 mg, Fat 5 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 7 g, Cholesterol 127 mg
KETO BREAKFAST EGG MUFFINS
Keto Breakfast Egg Muffins are the perfect low-carb Keto egg muffins to start your day. Easy to make, freezer friendly and completely customizable, these healthy egg muffin cups are the perfect grab and go low-carb breakfast!
Provided by Heather - A Wicked Whisk
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.
- Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
- Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
- Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.
Nutrition Facts : ServingSize 12 g, Calories 107.3 kcal, Carbohydrate 1.1 g, Protein 8.8 g, Fat 7.5 g, SaturatedFat 3 g, Cholesterol 167.7 mg, Sodium 347.2 mg, Fiber 0.1 g, Sugar 0.2 g, UnsaturatedFat 3.1 g
BREAKFAST EGG MUFFINS
This egg muffin recipe is SO easy! Yes, you can make a quick, ready-to-eat breakfast in a muffin tin. Perfect for busy families and working folks!
Provided by Amy Anderson
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven 375ºF. Grease a muffin tin generously (or the muffins will stick) with oil and keep aside.
- Crack open the eggs in a bowl and whisk for couple of minutes. Season with salt and freshly cracked black pepper, garlic powder and (smoked) paprika.
- Mix in the sausage pieces, bacon bits and chopped green onions. Fold in the shredded cheese.
- Pour the whisked egg into the prepped muffin pan about 4/5th of the way. Bake for 14-16 minutes till done.
- Remove from oven and let cool down a bit; use a paring knife or small spatula to ease the muffins out from the pan. Serve warm and refrigerate leftovers.
- Microwave on high for 30-60 seconds to reheat one muffin, or place them in a muffin tin and reheat in a 350ºF oven for about 10 minutes.
Nutrition Facts : Calories 164 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 serving, Sodium 362 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
KETO EGG MUFFINS RECIPE
Learn how to make egg muffins for a grab-and-go breakfast you can meal prep, with 15 flavor variations! You'll love this healthy keto breakfast egg muffin cups recipe.
Provided by Maya Krampf
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
Nutrition Facts : Calories 124 kcal, Carbohydrate 2.5 g, Protein 6.7 g, Fat 9.7 g, SaturatedFat 2.9 g, Cholesterol 131.4 mg, Sodium 288.1 mg, Fiber 0.7 g, Sugar 1.2 g, ServingSize 1 serving
BREAKFAST EGG MUFFINS
Make and share this Breakfast Egg Muffins recipe from Food.com.
Provided by Jo SB
Categories Breakfast
Time 45m
Yield 8 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
- In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
- Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.
Nutrition Facts : Calories 86.2, Fat 6, SaturatedFat 1.7, Cholesterol 186, Sodium 671.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.3, Protein 6.5
BREAKFAST EGG MUFFINS
On those busy mornings when time is at a premium, make these easy breakfast egg muffins. They take 5 minutes to prepare, and then you can go about getting ready for your day while they are baking in the oven. They make a great portable grab-n-go breakfast
Provided by Faxo
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a large mixing bowl, combine eggs and milk; whisk well. Stir in ¾ c. cheese, cooked bacon, salt and pepper. Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining ¼ c. cheese and chives. Bake for 20 minutes or until centers are set and muffins are beginning to brown. Makes 12 egg muffins.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
BREAKFAST EGG MUFFINS
A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer.
Provided by Anonymous
Categories Breakfast and Brunch Eggs
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
- Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
- Bake in preheated oven until firm in the middle, 25 to 30 minutes.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 5 g, Cholesterol 166.7 mg, Fat 5.8 g, Fiber 1.3 g, Protein 20.9 g, SaturatedFat 1.8 g, Sodium 629.7 mg, Sugar 2.9 g
BREAKFAST EGG MUFFINS RECIPE (VIDEO)
Quick and easy breakfast egg muffins with sausage, hash browns, peppers and more!
Provided by tatyanaseverydayfood
Categories Appetizers Breakfast & Brunch
Number Of Ingredients 13
Steps:
- Preheat oven to 375F. Prepare a 6-cup muffin tin: grease the cups very well and spray with cooking spray.
- Prepare the filling. Heat a frying pan over medium heat and add a drizzle of olive oil. Add the chopped sausage and brown all over. Add the remaining filling ingredients: shallot, mushrooms and pepper. Season with a bit of salt and saute for a few minutes until shallot is translucent and pepper is tender. Set the fillings aside and allow them to cool slightly.
- Meanwhile, prepare the egg mixture. Whisk the eggs together with water, salt, dried basil and ground black pepper. Add the grated cheddar cheese and cooled fillings.
- Assemble the muffins. Fill each muffin cup about half way with loosely packed hash browns. Spoon the egg mixture over the top. Garnish the top with chopped chives and fresh dill; sprinkle with smoked paprika.
- Bake the egg muffins in preheated oven for 20 to 25 minutes, or until the top is completely set. Allow the muffins to cool for a few minutes in the pan before removing. Serve with sliced avocado or tomatoes on the side.
Nutrition Facts : Calories 213 kcal, Carbohydrate 14 g, Protein 12 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 160 mg, Sodium 247 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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