Easy Breakfast Egg Muffins | Low Carb Recipe | Em’s Kitchen

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: processed cheese

Feta adds flavor with fewer calories, while processed cheese is often less expensive.

cooked bacon or sausage

🥗Healthier: turkey bacon or chicken sausage

💰Cheaper: vegetarian sausage

Turkey bacon is lower in fat, while vegetarian options can be more affordable.

milk

🥗Healthier: unsweetened almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a budget-friendly option.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories, and carrots are often less expensive.

Preheat the oven to 350°F (175°C).

Grease a muffin tin with cooking spray or oil.

In a mixing bowl, whisk together the eggs and milk until well combined.

Add chopped bell peppers, spinach, onion, and cooked bacon or sausage to the egg mixture.

Stir in shredded cheese and season with salt and black pepper.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Sprinkle additional cheese on top if desired.

Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden.

Remove from the oven and let cool for a few minutes before removing from the tin.

Serve warm or store in the refrigerator for later.

Cooking Techniques

Spice Level:

Dietary

Allergens