egg muffin recipe

Egg muffins are the perfect on-the-go breakfast that&#x27;s healthy, low-carb, and great for meal prep. Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week!

Best Egg Muffins Recipe - Breakfast Meal Prep

eggs

salt and pepper (to taste)

broccoli florets

bacon

cheddar cheese

chives (finely sliced)

Italian sausage

shallot (finely diced)

(packed) kale (roughly chopped)

parmesan

grape tomatoes (halved)

(packed) baby spinach

scallion (thinly sliced)

goat cheese

Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.

Egg Base - Same For All Flavors

Slice the bacon into 1/2-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.

Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5-6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.

Fill the muffin tray about 1/2 full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.

Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.

Broccoli, Bacon &amp; Cheddar

Add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook it until it&#x27;s just browned.

If there&#x27;s enough fat in the pan from the sausage, you might not need to add oil. But if the pan looks dry, add 1 tablespoon of olive oil. Add the shallot and kale to the pan and saute for 2 minutes, or until the kale has wilted. Then remove from the heat.

Fill the muffin tray about 1/2 full with the sausage kale mixture. Sprinkle some parmesan cheese into each muffin cup. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.

Sausage, Kale &amp; Parmesan

Roughly chop the baby spinach. Then, add a small handful of spinach to each muffin cup.

Add 4 grape tomatoes halves and a sprinkle of scallions and goat cheese. Then fill with egg mixture about 90% full and bake at 350F for 20-25 minutes.

Spinach, Tomato &amp; Goat Cheese

Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe. And they're incredibly versatile! Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week.

So how do you make egg muffins? Just think of egg muffins as basically mini frittatas. Whisk a dozen eggs and chop up your favorite add-ins. Combine them in a muffin tin or muffin pan and bake. Then your healthy breakfast is meal prepped and ready to go! Click the recipe below for all the details.

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EGG MUFFINS (3 WAYS) | healthy breakfast meal prep recipe

Egg muffins make for a deliciously healthy breakfast. These egg muffins can also be made ahead and refrigerated or frozen.&nbsp;

Zucchini and Prosciutto Egg Muffins

olive oil

onion (finely diced)

garlic

bell pepper (finely diced)

baby spinach (roughly chopped)

parsley (roughly chopped)

coconut milk (or nut milk)

zucchini (thinly sliced)

prosciutto

Preheat the oven to 350 degrees fahrenheit.&nbsp;

Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a minute. Add the sweet pepper, spinach and parsley and sauté for another 2 minutes or until the spinach has wilted.&nbsp;

In a mixing bowl, whisk together the eggs, coconut milk and salt and pepper. When the veggies have finished cooking add them to the bowl along with the sliced zucchini and stir together.&nbsp;

Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto.&nbsp;

Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.&nbsp;

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that&#039;s freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

Breakfast Egg Muffins Recipe (Egg Cups)

bacon (diced)

onion (finely chopped)

tsp minced garlic

finely diced vegetables (Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.)

eggs (beaten)

Dijon mustard

sea salt

¼ tsp pepper

paprika

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add mustard, sea salt, pepper and paprika and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/f8jzupe2ugaomssh6exi

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that's freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

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