Egg Muffins
Egg Muffins are a hearty, low-carb breakfast ideal for busy weekday mornings. They can be made ahead of time and are freezer-friendly.
Servings: 12 people
Calories: 174kcal
Cost: $8.52
Equipment
- Muffin pan
- skillet
- mixing spoon
- wire whisk
Ingredients
- 12 large eggs
- ½ pound breakfast sausage
- 4 strips bacon chopped
- 2 Tablespoons chives or green onion tops finely chopped
- ¼ cup green bell pepper finely chopped
- ½ cup shredded Colby jack or cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
Instructions
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Lightly spray a standard-sized muffin pan with non-stick cooking spray.
COOK MEATS:
- In a large skillet, cook sausage over medium heat until no pink remains, breaking into crumbles.
- Remove to drain on a paper towel-lined plate.
- Add bacon to skillet and cook until crispy.
- Remove to drain on a paper towel-lined plate.
MAKE EGG MIXTURE:
- In a large bowl, whisk eggs until completely smooth.
- Add green pepper, chives, and cheese.
- Stir to combine.
- Add seasonings and mix well.
BAKE:
- Spoon about ⅓ cup of egg mixture into the prepared muffin pan.
- Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
- Serve immediately.
Nutrition
Serving: 1muffin | Calories: 174kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 361mg | Potassium: 137mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 343IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg