Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, breakfast egg muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. 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 is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Breakfast Egg Muffins is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have breakfast egg muffins using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Breakfast Egg Muffins:
- Take 1 small Roughly diced red onions
- Get 1 small Roughly diced tomato
- Get 4 Eggs
- Take 1 Handful green Coriander leaves
- Make ready 2 slices Cheddar cheese (around 50g; you can use different cheese too)
- Get 1/2 tsp Salt
- Prepare 1/8 tsp Black Pepper
- Get as required Oil for brushing the muffin mold
They're filling, low-carb, and perfect for meal prepping. Just switch up a few simple veggie and protein ingredients to create delicious combos that. Breakfast Egg Muffins. this link is to an external site that may or may not meet accessibility guidelines. Breakfast Egg Muffins Are Low Carb, Filling And Perfect For Meal Prep!
Instructions to make Breakfast Egg Muffins:
- Preheat the oven to 180°C/ 350°F.
- Take a bowl, Add the eggs and beat it well.
- Add salt and pepper. Mix well.
- Wash and dice the onions and tomatoes. Put them in a mixing bowl.
- Wash the coriander leaves, lightly chop it and add it to the bowl as well.
- Grate the cheddar cheese and add into the bowl. Mix it all well.
- Grease the muffin tin with oil and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up, I didn't used it)
- Pop the tray into the oven for 18-20 minutes or until the tops are firm to the touch. Mine will ready in 19 minutes.
- Serve hot egg muffins with tomato ketchup or any salsa.
Breakfast Egg Muffins. this link is to an external site that may or may not meet accessibility guidelines. Breakfast Egg Muffins Are Low Carb, Filling And Perfect For Meal Prep! Spinach Tomato & Mozzarella, Bacon & Cheddar And Garlic Mushroom & Peppers! These adorable breakfast bites are exactly what your morning needs. These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance!
So that’s going to wrap this up with this special food breakfast egg muffins recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
