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9 Breakfast Egg Muffins

Oleh Malica Zircop | Recipes Ataaz


9 Breakfast Egg Muffins , .


9 Low Carb & Keto Breakfast Egg Muffin Cups - the perfect healthy & easy protein packed make ahead breakfast for on the go. Best of all, convenient for busy mornings, weekend or Easter holiday brunch! Delicious & simple to customize - mix & match with any leftover vegetables or meat from fridge. Broccoli & Cheddar Cheese, Buffalo Chicken, Ham & Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato & Spinach, Tomato, Spinach or Kale Basil & Parmesan.


9 Low Carb & Keto Breakfast Egg Muffin Cups - the perfect healthy & easy protein packed make ahead breakfast for on the go. Best of all, convenient for busy mornings, weekend or Easter holiday brunch! Delicious & simple to customize - mix & match with any leftover vegetables or meat from fridge. Broccoli & Cheddar Cheese, Buffalo Chicken, Ham & Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato & Spinach, Tomato, Spinach or Kale Basil & Parmesan.

Total Time: 22 Minutes, Servings: 12 Servings

Ingredients :
    BREAKFAST EGG MUFFINS - START WITH THIS BASE FOR ALL FLAVORS FIRST:
  • 10 large eggs
  • 1 - 1 1/2 teaspoons sea salt, or to taste
  • 1/4 - 1/2 teaspoon black pepper, or to taste
    • Broccoli and Cheddar Cheese:
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups broccoli, steamed and chopped (or frozen and thawed)
  • 2/3 cup grated cheddar cheese, plus more for topping
    • Buffalo Chicken:
  • 1/2 teaspoon garlic powder
  • 1/3 cup Buffalo Sauce (I used Frank's)
  • 1/3 cup chopped green onions
  • 1 cup chopped cooked (or rotisserie) chicken
    • Ham and Cheddar Cheese:
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried mustard or Dijon Mustard (optional)
  • 2/3 cup grated cheddar cheese plus more for topping
  • 3/4 cup chopped cooked or deli ham
    • Kimchi:
  • 1/2 teaspoon toasted sesame oil
  • 1/3 cup finely chopped kimchi
  • 1/4 cup diced red peppers
  • 1/3 cup crumbled cooked bacon (optional)
    • Jalapeño Popper:
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3-4 jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
  • 1/3 cup softened cream cheese
  • 1/2 cup grated cheddar cheese
  • 1/3 cup cooked crumbled bacon
    • Bacon, Mushrooms and Spinach
  • 1 cup chopped spinach
  • 1/2 cup chopped mushrooms (white button or cremini)
  • 3 strips cooked and crumbled bacon , use Whole30 compliant bacon as needed
    • Spinach and Cheese:
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 cups chopped spinach
  • 1 1/2 cups grated Parmesan cheese, plus more for topping
    • Sun-Dried Tomato, Parmesan and Spinach:
  • 1/3 - 1/2 cup sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
  • 3/4 cup chopped spinach
  • 1/4 cup loosely packed chopped fresh basil
  • 1 cup grated Parmesan cheese plus more for topping
    • Healthy Egg Muffins with Tomato & Spinach
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 1 cup diced ripe tomatoes
  • 1 cup chopped spinach
  • Optional: Feel free to add 3/4 cup grated Parmesan if not Paleo / Whole30 or Dairy Free



Instructions :
    START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:
  • 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.
    • Broccoli and Cheddar:
  • 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.
    • Buffalo Chicken
  • 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.
    • Ham and Cheddar:
  • 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.
    • Kimchi:
  • Whisk in sesame oil until combined. Stir in kimchi, cheese, and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
  • Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
    • Jalapeño Popper
  • Whisk in garlic powder, onion powder, 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.
    • Mushroom, Green Pepper and Spinach :
  • Whisk in Italian seasoning until combined. Stir in mushrooms, peppers, 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.
    • Spinach and Cheese
  • 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.
    • Sun-Dried Tomato, Parmesan and Spinach
  • Stir in sun-dried tomatoes, spinach, basil, 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.
    • Healthy Egg Muffins with Tomato & 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.



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9 Low Carb & Keto Breakfast Egg Muffin Cups - the perfect healthy & easy protein packed make ahead breakfast for on the go. Best of all, convenient for busy mornings, weekend or Easter holiday brunch! Delicious & simple to customize - mix & match with any leftover vegetables or meat from fridge. Broccoli & Cheddar Cheese, Buffalo Chicken, Ham & Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato & Spinach, Tomato, Spinach or Kale Basil & Parmesan.

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