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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings - 15 muffins

Calories 173kcal

Author Imma

Equipment

Muffin Pan
Nonstick Cooking Spray
Large bowl

Ingredients

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

Preheat the oven to 350 degrees F. Grease the muffin tin pan generously with nonstick cooking spray and set aside.
Melt butter in a frying pan then add mushrooms (you may omit mushrooms), onions, and garlic and sauté for 3-5 minutes. Set aside.
Whisk eggs to a large bowl, salt, and pepper to taste.
Add onion mushroom mixture to the eggs, thoroughly mix.
Start placing ingredients into the muffin pan, depending on preference. See the picture for reference and the suggested ingredients in the list above.
Pour the egg mixture evenly into the greased muffin pan. Add more ingredients if desired.
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.
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.
Let it cool and freeze in a zip lock bag or airtight container, for later.

Notes

Feel free to switch things up. Please see the suggested variation in the Q & A part above.
To freeze these egg muffins, let them cool down first, place a film of cling wrap to cover the egg muffins, and freeze.
To reheat, place the whole muffin pan in the refrigerator overnight so that it can fully defrost easily. Then in the morning, simply place the egg cups on a microwavable dish and reheat it in the microwave for 30 seconds. Serve it immediately!
You may also reheat it by placing the whole defrosted muffin pan in the oven for about 10 minutes at 350°F.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition