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+ servings

Easy Egg Muffins Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 6
Calories 57

Ingredients
  

  • 4 Eggs (will make about 6 muffins)
  • 1/8 cup Unsweetened Almond Milk
  • 1/4 cup Shredded Cheese
  • Cooking Spray

Filling of Your Choice (examples below)*

  • Bacon
  • Ham
  • Spinach
  • Bell Peppers
  • Tomatoes
  • Broccoli
  • Chicken

Instructions
 

  • Preheat oven to 425 degrees F and spray a muffin tin with cooking spray. Decide how many muffins you want to make and spray only those areas.
  • Place your "filling" in the bottom of the muffin cup. Remember, you can keep your veggies raw.
  • In a blender, mix about 1 egg per muffin that you want to make with a splash of milk. I wanted to make 4 muffins, so I used 4 eggs. BUT.....it ended up being enough to make 6. So 4 eggs will give you 6 muffins.
  • Pour the egg mixture almost to the top of each muffin cup and sprinkle with shredded cheese.
  • Bake for about 20 minutes and cool slightly before serving.

Notes

You can make several of these at one time and store the extras in the fridge for 3 to 4 days. Just warm in the microwave for a quick breakfast.
*nutrition does not include filling options

Nutrition

Serving: 1muffin | Calories: 57 | Carbohydrates: 0.3g | Protein: 5g | Fat: 4g | Fiber: 0.01g | Sugar: 0.2g | Net Carbs: 0.3g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!