Make the perfect low-carb Egg muffins breakfast recipe
This very light and healthy dish gets you in the best shape to start your day.
The delicious egg muffins are the perfect breakfast meals that give you the best level of convenience as you go about your day.
It is quite a time-saving dish that can be made so fast and is completely low carb.
Cooking time
40 minutes
Recipe category
Main Dish
Recipe cuisine
Local Dish
Cooking method
Frying / Baking
Recipe Yield
4 servings
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, add mushrooms (you may omit mushrooms), onions, 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.
Your egg muffin is ready! Serve cool or bag it in a zip lock to eat later.