Egg Muffins Just switch up a few simple veggie and protein ingredients to create delicious combos that. 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.

Ingredients of Egg Muffins

  1. Prepare 18 of eggs.
  2. You need 1/2 cup of milk.
  3. You need 1 1/2 tsp of salt, seperated.
  4. It's 1 tsp of pepper.
  5. You need 1 tsp of Cayenne pepper.
  6. You need 1 cup of diced ham.
  7. Prepare 3 of Roma tomatoes.
  8. You need 1 of med red onion.
  9. It's 1 tsp of garlic powder.
  10. Prepare 1 tbsp of avocado oil.
  11. You need 1/2 pound of Longhorn Style cheddar cheese.

Egg Muffins instructions

  1. Preheat oven to 400°. Some ovens run hotter than others. So tailor the temp to fit your oven..
  2. Saute tomatoes, onions, ham and seasonings until onions are translucent and ham is browned. Save half tsp salt for eggs..
  3. Whisk eggs, salt, and milk together..
  4. Grease a 24 cup muffin pan and place ham mixture first in each cup. Then ladle egg mixture into each cup. Then add a little cheese to the top of each cup..
  5. Bake for 20 minutes or until a toothpick inserted comes out dry! Enjoy!.

You will love these savory, protein-packed breakfast bites! 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! Breakfast Egg Muffins are looaded with fluffy eggs, potato, spinach, melted cheese and bacon. These Breakfast Egg Muffins come together quickly and are a great make-ahead breakfast for busy.

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