Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, egg muffins. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Egg muffins is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Egg muffins is something which I’ve loved my entire life.
These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve. Egg muffins are a healthy, easy, on-the-go breakfast.
To get started with this recipe, we have to first prepare a few components. You can have egg muffins using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Egg muffins:
- Prepare 12 eggs
- Prepare 1 cup spinach
- Prepare 1 large onion
- Make ready 2 large tomato
- Get 6 tbsp low fat feta cheese
- Take 1 salt, pepper
- Take 3 tbsp olive oil
We prepare these little egg cups with our favorite veggies or sausage or bacon (often using leftovers). 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.
Instructions to make Egg muffins:
- Preheat oven to 350° degrees
- Heat a pan on low heat with a tiny bit of oil, chop up the veggies and cook for a few minutes,take off the heat and set aside to cool for now
- Crack the eggs into a bowl,beat well and season with salt and pepper, then add the crumbled feta cheese to it, when cooled, add the veggies to the mixture
- Get your cupcake tin,Greece very well with olive oil or use a nonstick spray,then pour in the egg mixture 2/3 full, because it will rise a bit, especially if you used an electric mixer to beat it
- Place it in the oven for 18 to 22 minutes, mine cooked for exactly 20 minutes "PS: I didn't have any spinach on hand in case u wondered why there wasn't any green stuff in the muffins"
- Let cool for at least 10 minutes, then take it it out carefully using a spoon,store in an air tight container in the fridge and it should last with you throughout the week
Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein! These Egg Muffins make a quick and easy breakfast on-the-go. They remind me of an omelet or frittata, only this method is easier because you don't have to sauté anything before you get started. Who Will Like Egg Muffins for Breakfast? Basic Steps for Making Low-Carb Egg Muffins: (Scroll down for printable master recipe which has much more information about ingredients and amounts.) After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better.
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