These are golden, cheesy mini egg muffins packed with veggies and herbs. A grab-and-go high-protein breakfast that’s delicious hot or cold.
Why You’ll Love This Recipe
- Beautifully golden tops with melty cheese and colorful veggies
- Extremely high protein from eggs and cheese
- Perfectly portioned for meal prep or busy mornings
- Customizable with your favorite low-carb veggies
- Sugar-free, keto-friendly, and family-approved
Ingredients (Makes 12 muffins)
- 10 large eggs
- ½ cup heavy cream or milk
- 1 cup shredded cheddar or mozzarella cheese
- 1 cup diced bell peppers (red/yellow)
- ½ cup sliced mushrooms
- ½ cup chopped spinach or fresh herbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: cooked bacon or sausage crumbles for extra protein
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone cups.
- In a large bowl, whisk eggs and heavy cream until well combined. Season with garlic powder, onion powder, salt, and pepper.
- Stir in shredded cheese, diced bell peppers, mushrooms, and spinach/herbs (and any optional meats).
- Divide the mixture evenly among the muffin cups (about ⅔ full).
- Bake for 18–24 minutes until the eggs are set and tops are golden.
- Let cool for 5 minutes before removing from the tin.
Prep Time: 10 minutes Bake Time: 20 minutes Total Time: 30 minutes
Nutrition (Per Muffin)
- Calories: ~120
- Protein: 9g
- Total Carbs: 2g
- Net Carbs: 1.5g
- Fat: 9g
