Egg Muffins
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 12 Muffins
Calories 395kcal
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
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.
- Nutritional information is based on 1 of the bacon egg muffin variation:
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