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 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
EGG BREAKFAST MUFFINS (HURRYTHEFOODUP.COM)
Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in protein. Perfect as a full meal or filling snack.
Provided by Laura D.
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/ 390°F.
- Wash and dice the pepper, onions and tomatoes. 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.
- Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
- 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 .
- If you're so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
- Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
- Bon Appetit!
Nutrition Facts : Calories 117.5, Fat 7.9, SaturatedFat 3.5, Cholesterol 195.8, Sodium 325.1, Carbohydrate 2.4, Fiber 0.7, Sugar 1.2, Protein 9
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