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Egg Muffins: The Perfect On-the-Go Breakfast
These protein-packed egg muffins are loaded with colorful veggies, cheese, and herbs. They’re low-carb, gluten-free, and ideal for breakfast on-the-go or as a savory snack.
Ingredients
- 10 large eggs
- ½ cup milk of choice almond milk for keto-friendly
- ¾ cup shredded cheese cheddar, mozzarella, or your favorite
- 1 cup diced bell peppers
- ½ cup chopped spinach
- ¼ cup diced onion
- Salt And pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with oil or non-stick spray.
- In a large bowl, whisk eggs and milk until smooth. Season with salt and pepper.
- Stir in chopped veggies and shredded cheese.
- Pour mixture evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until muffins are puffed and set in the center.
- Let cool slightly, then run a knife around the edges to release.
Nutrition
Calories: 90kcalCarbohydrates: 1.5gProtein: 7gFat: 6g