Description
Make these simple egg muffin cups for a fantastic grab and go breakfast. They are perfect for keto egg bites and great for packing lunches.
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup chopped cooked ham or turkey bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bell peppers (any color)
- 1/4 cup chopped spinach
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or use silicone liners.
- In a large bowl, whisk the eggs and milk together until well combined and slightly frothy. Season with salt and pepper.
- Distribute the chopped ham or turkey bacon, cheese, bell peppers, and spinach evenly among the prepared muffin cups.
- Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 15 to 18 minutes, or until the eggs are set and the tops are lightly golden.
- Remove the tin from the oven and let the egg muffin cups cool in the tin for about 5 minutes before carefully removing them.
- For meal prep, cool completely, then store in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage.
Notes
- To freeze these low carb breakfast bites, place cooled cups on a baking sheet until frozen solid, then transfer to a freezer-safe bag. Reheat from frozen in the microwave for 1 to 2 minutes.
- Feel free to swap out the mix-ins for your favorites, like mushrooms, onions, or different cheeses.
- These muffin tin eggs reheat well in the microwave or a toaster oven for a quick protein packed snack.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 1
- Sodium: 250
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 8
- Cholesterol: 150