Breakfast Egg Muffins With Meal Prep

Easy, low carb, and freezer friendly Keto Breakfast Egg muffins are a super make in advance wholesome breakfast for humans on the go. add any veggies you like, blend with eggs and cheese, then bake!

A wholesome MAKE ahead KETO BREAKFAST idea

Breakfast Egg muffins are an high-quality Keto Breakfast recipe full of taste and healthful elements. Egg muffins come collectively pretty brief and might without problems be custom designed along with your favourite upload ins.

My favored component is that they keep properly within the fridge for days, and can also be frozen! We make these easy egg desserts ahead of time and reheat them at some stage in the week for a great meal on-the-move.

When I snooze the alarm extra than 3 times, not anything saves the day (or morning) like these guys. honest. I throw them in the microwave for approximately forty seconds and skip them around whilst using all of us to their vacation spot.

INGREDIENTS:

EGG BASE:

• 10 large eggs
• 1 teaspoon salt, or to taste
• 1/4 teaspoon fresh ground black pepper, or to taste

FETA AND SPINACH EGG MUFFINS:

• 1/3 cup chopped baby spinach
• 4 tablespoons crumbled feta cheese
• 4 cherry tomatoes
• 2 tablespoons chopped red onions
• garlic powder, to taste
• dried basil, to taste

MUSHROOMS AND SUN-DRIED TOMATOES EGG MUFFINS:

• 4 button mushrooms, sliced
• 4 tablespoons diced sun dried tomatoes in oil
• 4 tablespoons shredded white cheddar cheese
• Italian Seasoning, to taste

BACON CHEDDAR AND BROCCOLI EGG MUFFINS:

• 4 tablespoons cooked, chopped bacon
• 4 tablespoons shredded cheddar cheese
• 1/3 cup broccoli florets, chopped
• garlic powder, to taste

INSTRUCTIONS:

1. Preheat oven to 400F.
2. Generously spray a 12-cup muffin tin with cooking spray. Set apart.
3. Crack the eggs right into a big blending bowl; season with salt and pepper, and whisk until well mixed. Set apart.
4. Divide every of the three add-in combos into four muffin cups. this is: four muffin cups to be packed with the Feta and Spinach combination; 4 muffin cups to be full of the Mushrooms and sun-Dried Tomatoes combination; 4 truffles cups to be packed with the 1st Baron Beaverbrook, Cheddar, and Broccoli mixture.
5. Pour the formerly prepared egg aggregate over the toppings, arising approximately half-manner to two/3 full. DO no longer fill muffin cups to the top - the eggs will overflow.
6. Bake for thirteen to fifteen minutes, or until eggs are set.
7. Take away from oven and permit cool for five mins.
8. Run a butter knife around the edges of each muffin to loosen it.
9. Cast off egg desserts from the pan and serve.
10. If the use of later, let egg desserts cool on a twine rack and refrigerate or freeze. See recipe notes.

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