When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
Egg Muffins
Egg Muffins
2
10 minutes
15 minutes
Breakfast
When it comes to breakfast options, nothing beats a warm, homemade meal that's both healthy and filling. And that's exactly what you get with egg muffins! These little wonders are not only packed with protein, but they're also incredibly versatile, meaning you can customize them to fit your taste preferences. In no time at all, you'll have a batch of savory muffins that are as convenient as they are tasty.
Ingredients
6 free-range organic eggs
½ tbsp garlic powder
1 tbsp dried basil
¼ tsp Himalayan pink salt
1 cup level appropriate veggies, chopped*
Directions
Pre-heat oven to 375°. Line muffin pan with cupcake liners
Whisk eggs together with garlic powder, basil, salt, and pepper.
Distribute veggies evenly between the liners and fill with egg batter
Bake for 10-15 minutes until the egg muffins are slightly spongy
Serve with salt & pepper
18 comments
What veggies do others use? Made them for the first time and I did not like them:/ But everyone is saying they taste great so wondering what I’m doing differently.
Anyone know the protein and carb and calorie information on these egg muffins?
The recipe says it’s 2 servings so I assume 3 muffins is one serving since the recipe makes 6 muffins. How much protein is in a serving?
The recipe says it’s 2 servings so I assume 3 muffins is one serving since the recipe makes 6 muffins
How much protein per serving? I didn’t see any nutritional information, so I know that I am getting enough protein in my diet