10 min Prep, 20 min Cook
Get organised and make these the night before. Egg muffins last a day or two in the fridge and can be frozen.
High protein and gluten free these are low carb breakfast delights but can be served with a healthy slice of rye bread if you require that extra energy boost.
Don’t be shy to add some spices too, Chili and Turmeric are super good for your metabolism and immune system!
This recipe makes 8 muffins.
Total kcal 96
Photo credit: Show Me the Yummy
Preheat oven to 350 degrees F.
Dice all Vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
In a large mixing bowl, whisk together Eggs, Vegetables, Salt, and Pepper.
Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
Serve with Tomato on top or a slice or Rye Bread
Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.
Serving Size 70.3 g
|Amount Per Serving|
|Calories 24.8 cals||1%|
|% Daily Value*|
|Kilojoules 103.8 kJ||1%|
|Fat 0.1 g||0%|
|Sodium 9.5 mg||0%|
|Carbohydrate 5.5 g||2%|
|Protein 1.1 g||2%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|