Go Back
Print
Angled shot of Easy Breakfast Egg muffins on plate with fork and bite shot.

Easy Breakfast Egg Muffins

A super easy breakfast these Egg Muffins are healthy, low carb, savoury and delicious!

Course Breakfast
Cuisine American
Keyword eggs, healthy, low carb, muffins, savoury
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 82 kcal
Author Taylor Harrison

Ingredients

  • 10 eggs whisked
  • ⅓ cup milk
  • ½ cup spinach chopped
  • ¼ cup red or green bell pepper diced
  • ¼ cup cheddar cheese shredded
  • ½ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Instructions

  1. Preheat oven to 375° F.

  2. Whisk all ingredients together in a large bowl(I recommend one with a pour spout).

  3. Pour egg mixture into a greased muffin tin* filling about ¾ full. Place in the oven for about 20-25 minutes or until the egg is completely set. Let cool in the pan for 5 minutes before serving.

Recipe Notes

Will keep in the fridge for up to 4 days, freezer for up to 3 months. 

Calories are based on one egg muffin.

Silicone muffin pans work great, just be sure to put a pan underneath to easily transfer.