Egg Muffins Recipe
Choose from 15 flavors of this breakfast egg muffins recipe with veggies, eggs, and cheese! It's healthy, low carb, and easy to meal prep.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
Whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.
Bake for 15-20 minutes, until the eggs are set.
Serving size: 1 egg muffin
For other flavor options, see the blog post above.
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