Description
Savory and fluffy egg muffins loaded with cheese and optional meats, perfect for a low-carb, high-fat breakfast.
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream cheese, softened
- 1/4 cup cooked bacon or sausage, chopped (optional)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large mixing bowl, whisk together the eggs, cream cheese, salt, pepper, garlic powder, and onion powder until well combined and fluffy.
- Fold in the shredded cheese and any optional cooked bacon or sausage.
- Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and slightly golden on top.
- Remove from the oven and let cool for a few minutes before gently removing the muffins from the tin.
- Serve warm or refrigerate for later use.
Notes
- These muffins can be stored in the refrigerator for up to a week.
- Great for meal prep; make a batch ahead of time for quick breakfasts.
- Feel free to customize with your favorite spices and toppings.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 220mg