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Egg Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 395kcal

Ingredients

Base:

  • 12 Large Eggs
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Kosher Salt
  • Dash of Pepper

Bacon egg muffins

  • 12 Oz Bacon cooked + crumbled
  • 1/2 Cup Onions chopped
  • 1/2 Cup Sharp Cheddar Cheese shredded

Sausage egg muffins

  • 12 Oz Breakfast Sausage cooked + crumbled
  • 1 Tablespoon vegetable or avocado oil
  • 1/2 Red Bell Pepper chopped
  • 1/2 Cup Yellow Onion chopped
  • 1/2 Cup Pepper Jack Cheese shredded

Veggie egg muffins

  • 2 Tablespoons vegetable or avocado oil
  • 1/2 Cup Yellow Onion chopped
  • 3 Cups Spinach chopped
  • 1/2 Cup Cherry Tomatoes sliced
  • 1/2 Cup Mozzarella Cheese shredded

Instructions

  • Preheat oven to 350 F and heavily grease a muffin tin with cooking spray. Option to use a silicone muffin tin pan for even less chance of the eggs sticking.
  • Saute the veggies in avocado or vegetable oil. (For the bacon version, I saute the onion in the bacon fat). Allow them to cool slightly before proceeding.
  • Meanwhile, whisk together the eggs, heavy cream, salt, and pepper in a bowl. Stir in the meat (if using), cheese, and sauteed veggies.
  • Pour eggs into the muffin tin pan, and bake in the preheated oven for 20-25 minutes, until the center is set.

Notes

  1. Nutritional information is based on 1 of the bacon egg muffin variation:

Nutrition

Calories: 395kcal | Total Carbohydrates: 4g | Protein: 17g | Fat: 34g | Sodium: 639mg | Fiber: 1g | Sugar: 2g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com