Breakfast Egg Muffins 6 Ways!
Serves 610 mins prep30 mins cook
Mini-frittatas with your choice of fillings, these are a low-carb, make-ahead breakfast that can be frozen for months. Great for rushed mornings, allowing you to go all out with fillings while keeping them healthy.
0 servings
What you need
tbsp red bell pepper
tsp onion powder
tsp table salt
tbsp yellow bell pepper
tbsp mushrooms
slice jalapeno
cup fresh spinach
tbsp chicken breast
tsp red onion
tbsp shredded mozzarella
tsp garlic powder
tsp ground pepper
tbsp broccoli
tbsp green bell pepper
tbsp green onion
tsp fresh parsley
tbsp red pepper
Instructions
- Preheat oven to 400°F. - Spray 6 muffin cups with cooking spray. - Whisk eggs, milk, salt and pepper in a medium bowl. - Divide equally and pour egg mixture into muffin pans, filling cups halfway. - Combine ingredients for each fillings separately and spoon into the muffin cups. - Bake for about 20-25 minutes, until the middle is set and muffins are slightly brown. - Serve or store for later.View original recipe