egg muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.

Make Ahead Egg Muffins

lb ground sausage (or ham)

eggs

red pepper (diced)

onion

cheddar cheese

mozzarella cheese

Preheat oven to 350 degrees F.

Brown turkey sausage over medium high until no pink remains.

Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.

In a large bowl combine eggs, and salt &amp; pepper to taste. Pour egg mixture over the sausage in each well.

Bake 22-25 minutes or until set.

Remove from cups and serve warm or let cool completely and refrigerate or freeze.

https://content.jwplatform.com/videos/mvIfw39G.mp4

Egg Muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time. We prepare these little egg cups with our favorite veggies or sausage or bacon (often using leftovers).

Egg Muffins

This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. The protein packed egg muffins are loaded with bacon, cheddar cheese and spinach for maximum flavor!

Breakfast Egg Muffins

cooking spray

salt and pepper

spinach

bacon

tomatoes and chopped parsley (optional garnish)

Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.

Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.

Add the spinach, bacon and cheese to the egg mixture and stir to combine.

Divide the egg mixture evenly among the muffin cups.

Bake for 15-18 minutes or until eggs are set.

Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.

https://content.jwplatform.com/videos/dlJTLCSV.mp4

This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein!

Ham &amp; Cheese Egg Muffins are a tasty and easy way to start your day with a great breakfast!&nbsp; Full of diced ham, broccoli, and cheese, these egg cups are easy to make and super satisfying!

Ham & Cheese Egg Muffins

Large Eggs

Milk

Salt & Pepper

Teaspoon Garlic Powder

Teaspoon Onion Powder

Teaspoon Hot Sauce, (Optional)

Cup Chopped Broccoli

Cup Shredded Cheddar

Cup Diced Ham

Preheat oven to 350 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray, set aside.

In a large bowl whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and hot sauce.

Divide the egg mixture evenly into the muffin cups.

Top each cup evenly with the chopped broccoli, cheddar, and ham.

Bake for 20-25 minutes until set.

These Breakfast Egg Muffins&nbsp;come together quickly and&nbsp;are a great make-ahead breakfast for busy mornings. They are hearty and loaded with fluffy eggs, potato, spinach, melted cheese and crisp bites of bacon.

onion (1/2 cup finely chopped)

russet potatoes (peeled)

oz fresh baby spinach (2 cups, coarsely chopped)

oz mild cheddar cheese ((1 1/2 cup shredded), divided)

Tabasco sauce

Preheat Oven to 375˚F. Oil a 12-count non-stick muffin tin, or preferably line with silicone muffin liners.

Place a large non-stick skillet over medium heat and sauté 6 oz bacon until browned (6-8 min). Transfer to a plate. Discard excess oil keeping 2-3 Tbsp in the pan.&nbsp;In the same pan, sauté finely chopped onion until softened (2 min).

Meanwhile grate potato on the large holes of a box grater. Use your&nbsp; hands to squeeze out as much water as you can from potatoes then pat dry with paper towels. Once onions are softened, add grated potato to the skillet with onions. Sauté stirring a few times until potatoes are golden and nearly cooked through (7 mins). Remove from heat and let cool slightly.

In a medium bowl, whisk together 8 eggs, 1/2 cup half and half and 2 tsp Tabasco sauce. Stir in sautéed potatoes, chopped spinach and 1 cup cheese.

Distribute mixture evenly among a 12 count muffin tin. Sprinkle tops with bacon then top with remaining cheese. Bake at 375˚F for 22-23 min or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve.

https://www.youtube.com/watch?v=J26ixgWpTEg

These breakfast egg muffins come together quickly and are so cute and tempting on a brunch platter. They are hearty and loaded with potato, spinach, eggs, melted cheese and crisp bites of bacon.
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🖨PRINT THIS RECIPE: https://natashaskitchen.com/breakfast-egg-muffins/

🍴EGG MUFFINS INGREDIENTS:
►6 oz bacon cut into 1/2" pieces
►1 small onion 1/2 cup finely chopped
►1 large or 2 small russet potatoes peeled
►4 oz fresh baby spinach 2 cups, coarsely chopped
►6 oz mild cheddar cheese (1 1/2 cup shredded), divided
►8 large eggs
►1/2 cup half and half or equal parts heavy cream and milk
►2 tsp Tabasco sauce

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Easy Breakfast Egg Muffins Recipe - Natasha's Kitchen

These healthy little spinach quiche muffins are easy to make ahead and just heat them up each morning. Have along with oatmeal for a great clean eating breakfast.

Spinach Quiche Muffins

TBSP coconut oil

eggs egg

oz package baby bella mushrooms

red bell pepper (optional)

cheese

Pepper

really add whatever you'd

Preheat oven to 350 degrees

Heat coconut oil in a large skillet on medium heat.

Saute the mushrooms (and onions and peppers if using) for about 5-6 minutes

Then add the spinach and cook for about 4 more minutes or until tender.

Drain the excess liquid very well.

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, onion, red pepper and cheeses (if using) and mix well.

Divide the mixture evenly between the muffin tin.

Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.

Store in the refrigerator or freeze. Just pop them in the microwave when you're ready to eat them.

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

salt and pepper (to taste)

broccoli florets

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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#eggmuffins #mealprep #keto

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

Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in protein. Perfect as a full meal or filling snack.

Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)

bell pepper, red

spring onions

spinach ((or any green leaves))

cheddar cheese ((grated; other cheese is fine too))

salt

hot sauce ((or 1 tsp curry powder))

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!!

https://www.youtube.com/watch?v=l0E4MLktV0E

Delicious and Healthy Breakfast Egg Muffins. We've put together our 4 favourite creations. Low carb and high in protein. Perfect as a full meal or filling snack.

CHAPTERS:
00:00 - Start
00:42 - Italian Style
03:28 - Bell Pepper Spicy
05:15 - High Protein Smoked Tofu
06:37 - Asian Style

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https://hurrythefoodup.com/low-carb-egg-breakfast-muffins/

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Breakfast Egg Muffins - 4 Ways! | Healthy & Ready in 25 mins

Breakfast Egg Muffin Cups - 9 Ways - are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

Breakfast Egg Muffins - 9 Low Carb Egg Cups

sea salt,

black pepper,

thyme

garlic powder

cheddar cheese,

Buffalo Sauce (I used Frank's)

green onions

chopped cooked (or rotisserie) chicken

onion powder

mustard

cheddar cheese (plus more for topping)

sesame oil

kimchi

red peppers

bacon (optional)

jalapeño peppers (de-seeded and chopped, plus round slices for topping (if desired))

cream cheese

mushrooms

basil

Parmesan cheese,

tomatoes

loosely packed chopped fresh basil

Parmesan cheese (plus more for topping)

Italian seasoning

Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper. (SEE BELOW TO ADJUST FOR DIFFERENT FLAVORS OR LEAVE AS IS FOR PLAIN)Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins filling each about 2/3 full.Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

Broccoli and Cheddar:

Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full. Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-16 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.

Buffalo Chicken

Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Ham and Cheddar:

Whisk in sesame oil until combined. Stir in kimchi, cheese,&nbsp;and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.Top with more chopped kimchi &amp; bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.

Kimchi:

Whisk in garlic powder, onion powder,&nbsp;and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-17 minutes, or until set.

Jalapeño Popper:

Whisk in Italian seasoning until combined. Stir in mushrooms, peppers,&nbsp;and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.Bake in preheated oven for 12-16 minutes, or until set.

Mushroom, Green Pepper and Spinach :

Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Spinach and Cheese

Stir in sun-dried tomatoes, spinach, basil,&nbsp;and cheese. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.

Sun-Dried Tomato, Parmesan and Spinach

Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes and spinach. You can add cheese here if using. Divide evenly into muffin cups filling each about 2/3 full.Sprinkle with more cheese if desired. Bake in preheated oven for 12-16 minutes, or until set.

Healthy Egg Muffins with Tomato &amp; Spinach

https://www.youtube.com/watch?v=6gwCZFmHHmY

These easy Egg Muffins are the perfect make-ahead breakfast for on the go that you can make 9 different ways. They’re all low carb & keto friendly  packed with protein and so convenient for busy mornings, weekend or holiday brunch!

Get The Full recipe here,
https://lifemadesweeter.com/breakfast-egg-muffins/


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How To Make Breakfast Egg Muffins

Spinach Egg Muffins with Cheese are quick, simple and make a perfect grab and go breakfast for busy mornings. Best of all,  this recipe is easy to customize and the egg cups are low in carbs, keto friendly and packed with protein.

Spinach Egg Muffins with Cheese

sea salt

black pepper

Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.

In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.

Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Baked omelet muffins. These muffins are easy to make, store well, and are portable.

Omelet Muffins

milk (I use skim

bell peppers

baby spinach (roughly chopped)

tsp salt

scallions (thinly sliced)

Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.

In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.

Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.

Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.

Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

https://content.jwplatform.com/videos/EXvTKKxr.mp4

easy baked breakfast omelet muffins that can be made ahead of time for meal prep

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