Description
A quick and protein-packed egg muffin breakfast that’s perfect for all seasons. Great for meal prep, keto, and low-carb diets.
Ingredients
Scale
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6 large eggs
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1/4 cup milk (optional)
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1/4 tsp salt
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1/8 tsp black pepper
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1/2 tsp smoked paprika (optional)
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1/2 cup diced bell peppers
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1/4 cup chopped spinach or kale
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1/4 cup shredded cheddar cheese
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1/4 cup cooked bacon or diced ham
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1/4 small onion, finely chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
- In a bowl, whisk together eggs, milk (if using), salt, pepper, and paprika.
- Evenly distribute the fillings into the muffin cups.
- Pour egg mixture over the fillings, filling ¾ of each cup.
- Bake for 18–22 minutes or until eggs are just set.
- Cool for 5 minutes, then remove and serve warm.
Notes
- Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.
- Reheat in microwave or toaster oven.
- Customize with your favorite veggies, meats, or cheese!
Nutrition
- Calories: 130
- Fat: 9g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
Keywords: egg muffin breakfast, meal prep eggs, healthy breakfast muffins, gluten-free breakfast, make ahead breakfast