Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, egg muffins. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Breakfast Egg Muffins are the perfect low carb & keto breakfast for on the go. They're easy to make ahead for meal prep, busy mornings & holiday brunch. Egg muffins are a healthy, easy, on-the-go breakfast.
Egg Muffins is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Egg Muffins is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have egg muffins using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Egg Muffins:
- Take 12 eggs
- Prepare 1/2 tsp baking powder
- Get 1/4 tsp salt
- Make ready 1/4 tsp freshly ground pepper
- Get 2 cups grated cheddar cheese (lactose free if desired)
- Prepare 3 finely chopped scallions
- Prepare 1/2 red bell pepper
- Make ready 5 ounces thinly sliced mushrooms
- Get 1 cup bacon bits or diced deli ham (gluten free if desired)
Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make. These muffin-tin Egg Muffins from Delish.com are the most make-ahead breakfast Egg muffins are one of the best healthy breakfasts for meal prepping because you easily make a big batch of them at. Breakfast egg muffins are an easy, healthy, low carb, keto breakfast meal prep recipe. Just switch up a few simple veggie.
Instructions to make Egg Muffins:
- Preheat oven to 375 degrees. Coat a 12 cup muffin tin with non-stick spray.
- If using bacon, cook, drain and break into bits.
- Place the eggs in a large bowl and add baking powder, salt and pepper. Whisk well to combine.
- Layer the cheese, scallions, bell pepper, mushrooms and bacon or ham into the bottom of the prepared muffin tins.
- Pour the egg mixture into the cups until about 3/4 full.
- Bake for 15 to 20 minutes, until the egg muffins rise and the edges are slightly browned. Serve immediately.
- Baked egg muffins can be frozen and reheated. Let the cooked muffins cool completely. Then wrap each egg muffin in a piece of wax paper, transfer them to a large Ziploc bag and freeze for up to one month. To reheat in the microwave, wrap in a paper towel and heat on 80% power for about 2 minutes. To reheat in the oven, preheat the oven to 200 degrees. Warm the muffins for 10 minutes or until heated through.
These Frittata Egg Muffins are loaded with all sorts of tasty goodness and just happen to be healthy! This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein! How to reheat baked egg muffins? Cooked egg muffins can be stored in the fridge for about a Can egg muffins be eaten cold?
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