Looking for a quick and easy breakfast idea that’s both delicious and healthy? Look no further than these breakfast egg muffins! Packed with protein and customizable to your taste preferences, this recipe is sure to become a staple in your breakfast routine. Muffins are low carb and can be used in Keto diet.
Tips and tricks
- Whisk your eggs and milk together well before pouring them into the muffin tin. This will help ensure that each egg muffin has an even distribution of ingredients.
- Add a pinch of baking powder to the egg mixture for extra rise and fluffiness (optional).
- Don’t overfill the muffin cups. Fill each muffin cup about 3/4 full with the egg mixture. Overfilling the cups can cause the egg to overflow and create a mess in your oven.
- To make clean-up easier, consider using silicone muffin liners, paper cupcake forms or spraying the muffin tin with cooking spray before pouring in the egg mixture.
Ingredient substitutes
You’re not limited to this recipe; customize it to your taste. Experiment with different veggies, cheeses, meats, or dairy.
- Vegetables: carrots, red onion, spinach, mushrooms, yellow bell pepper, boiled potatoes, peas or any other vegetable you like.
- Cheese: cheddar cheese, mozzarella, ricotta, feta, parmesan or any other of your favorite cheese.
- Meat: instead of bacon you can use smoked or cooked chicken, turkey, smoked ham, any other type of meat or no meat at all.
- Milk: can use plant-based milk, Greek yogurt or plain yogurt.
Storing and reheating
Storing: to store these breakfast egg muffins, simply place them in an airtight container in the fridge. They will keep for up to 3 days.
Reheating: put them in the microwave for 30-60 seconds or until heated through. Or reheat in the oven on 150C for 5-10 min.
Freezing: not recommended.
Breakfast egg muffins recipe
Learn to make delicious egg muffins for breakfast. Quick, easy, and satisfying!
Ingredients
- 7 eggs
- 100 ml milk
- ⅓ red bell pepper
- 6-7 cherry tomatoes
- 1/5 broccoli
- 90 g small bacon cubes
- Cheese for topping
- Salt&Pepper
- Chilli powder (optional)
Instructions
- Begin by preparing your ingredients: chop the red bell pepper into small cubes, cut the stems off the broccoli and halve the large florets so that they’re about 1 cm in size, cut the cherry tomatoes into quarters, grate the cheese, and cut the bacon into 1 cm cubes.
- Fry the bacon in a pan until it turns golden brown, then place it on a paper towel to drain off any excess grease.
- Preheat the oven to 190°C (375°F) and prepare your cupcake trays by lining them with paper cupcake cups.
- Place 2-3 broccoli florets, 3-4 red pepper cubes, 2 pieces of cherry tomatoes, and 4-6 pieces of bacon in the bottom of each paper cup.
- To make the egg mixture, crack the eggs into a mixing bowl, pour in the milk, add salt and pepper, and mix everything together using a hand mixer until the mixture becomes fluffy.
- Pour the egg mixture over the vegetables and top with grated cheese.
- Bake in the preheated oven for 20-25 minutes. The mixture should rise before finishing cooking, but if it doesn’t, leave it in the oven for a couple more minutes.
Nutrition table of breakfast egg cupcakes
| Nutrition Facts | |
| Amount per serving | 100 g |
| Calories | 139 Kcal |
| Energy value | 581 kJ |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Carbs | 2 g |
| Sugar | 1 g |
| Protein | 10 g |
| Salt | 0.55 g |