Egg Muffins
These breakfast Egg Muffins are healthy, protein-packed, loaded with delicious goodies, and easily customizable. Perfect for meal-prep and mornings on the go! Gluten free and keto friendly.
Servings: 12 egg muffins
Ingredients
- 10 large eggs
- 1/4 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 3/4 cup shredded Gruyere cheese
- 5 slices cooked bacon , diced small
- 1 1/4 cups cooked finely chopped broccoli
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F. Coat a 12-slot muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, and all the seasonings until well blended. Stir in the Gruyere cheese, bacon, and broccoli.
- Divide mixture evenly among the muffins cups, filling about 3/4 way full. Sprinkle the Parmesan cheese over the tops.
- Bake until the eggs are set in the middle and golden around the edges, about 15-17 minutes.
- Remove egg muffins from the slots, serve warm or let cool completely and store for later.
Video
Nutrition
Calories: 153kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 193mg | Sodium: 424mg | Potassium: 125mg | Vitamin A: 415IU | Vitamin C: 8.4mg | Calcium: 105mg | Iron: 1mg