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

You need 12 of eggs.
Prepare 1/4 cup of milk.
It's 1/2 cup of diced ham (or whatever meat you want).
You need 1/2 cup of shredded cheese.
It's of salt.
You need of onion powder.
Prepare of black pepper.

Egg muffins instructions

Preheat oven to 350°.
Crack eggs into large mixing bowl and beat. Add milk, mix until smooth. Add spices. I use about a 1/2 tsp of each spice. *Note: you can add whatever you would like i.e. hot sauce or different seasonings. These are super versatile* :).
Grease a standard size muffin pan. I use pam. Divide diced ham (or meat of preference) evenly in each spot. Then a layer of shredded cheese..
Take a 1/3 cup measuring scoop and put a full scoop of the egg mixture in each muffin slot. Should fill almost to the top or be at the top..
Bake at 350° in the middle of the oven for 25 to 30 minutes. Insert knife or toothpick should come out clean..
Let cool and enjoy. Or pack in bags and refrigerate for grab and go breakfasts. To reheat just microwave 30-60 seconds :).
Please add a pic of your finished product and review my recipe :).

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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