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Egg Muffins Recipe

Baked egg muffin cups out of the oven

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.

Find the full recipe, including tips, step-by-step photos, and storage instructions, and save it in your account at: https://www.wholesomeyum.com/egg-muffins/

image Prep: 10 minutes
image Cook: 35 minutes
image Total: 45 minutes
image Author: Maya Krampf from WholesomeYum.com
Servings:
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Ingredients

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Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

  2. In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.

  3. 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.

  4. Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.

  5. When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.

  6. 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.

  7. Bake for 15-20 minutes, until the eggs are set.

Recipe Notes

Serving size: 1 egg muffin

For other flavor options, see the blog post above.

Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 124
Fat 9.7g
Protein 6.7g
Total Carbs 2.5g
Net Carbs 1.8g
Fiber 0.7g
Sugar 1.2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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