Breakfast egg muffin recipe

Meal prep is a weekly occurrence in our house. One of the easiest and my favorite is the breakfast egg muffins. It’s so much easier for me to come home from a 5AM workout and have breakfast done. I just have to throw one or two in the microwave.

This recipe is low carb and keto friendly (of course depending on what you add that can change).

Breakfast egg muffin recipe

This recipe is very easy and you can customize it any way you want. I will give you the basics and you can add what you want.

Ingredient list:

  • 12 count Muffin tin
  • 8 eggs
  • Heavy cream, about 1/4 cup at the most
  • Cheese
  • Sausage or bacon or both
  • Spinach
  • Onion
  • Peppers
  • Muffin cups (I use the parchment ones)

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I have a muffin pan that needs to be replaced so I use the parchment liners. They are perfect for this recipe. There’s just a little crispness to the outside of the eggs when I use these cups. They are optional though.

I asked Santa for a new pan, please don’t judge mine.

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Preheat oven to 350 degrees.

I cook the breakfast sausage (1/2 a package) and beat the 8 eggs with heavy cream and a little water if you like, salt, pepper, whatever spices you like in your eggs. Once the sausage is done, spoon it into the muffin cups. If you are adding onion, spinach, peppers or anything else add them onto the sausage. Then pour just a little egg mixture into each cup and top with cheese. Sometimes I use cheddar, pepper jack, monterey jack, whatever I have on hand.

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My favorite thing to add is the pureed poblano peppers if I have the time to do it. You can also use canned green chilies if you like.

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Mine take about 27 minutes at 350. I typically set the timer for 25 minutes and check them. Let them cool off, store in the fridge and you have breakfast done for hopefully a few days. Most weeks I have to make a second batch.

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Do you meal prep?

What’s always on your meal prep list?

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