Eating a healthy breakfast is so important. When I start the day off eating right, I have more energy and end up making healthy food choices for the rest of the day. But sometimes I wake up hungry and don’t have the time or motivation to cook something healthy…which is why I love these low-carb egg muffins. You can prepare them in advance and reheat each morning as needed!
I’ve seen these around on blogs and Pinterest (most recently on Veronika’s instagram here) so I decided to make my own version.
- Preheat oven to 350 degrees. Dice meat and vegetables (I chose broccoli, red onions and cooked chicken breast, but the combinations are endless!). Place in a silicone muffin tray (silicone makes it easier to remove the muffins. Mine has 6 cups/sections)
- Crack 6 eggs into a large measuring cup. Mix with salt, pepper, garlic powder and a splash of milk. Pour over the meat and vegetables. Top with grated cheese.
- Bake at 350 degrees for 25 minutes.
- Enjoy! Refrigerate the rest in a tupperware and microwave (30 secs to 1 min) before eating.
The muffins were delicious – especially the broccoli and the cheese. I microwaved some for my kids when they came home – and they loved it too! I love how healthy and wholesome it is for them (since I used cooked chicken breast rather than processed deli meats). It’s also a tasty way to use up leftovers.
I plan on making variations of this recipe – I’m going to try substituting egg whites for some of the whole eggs and see how they turn out.
Do you have any quick and healthy breakfast ideas? Please share – I’m always looking for inspiration!