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Breakfast Egg Muffins

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Woot Woot, I finally did it….I finally created Breakfast Egg Muffins that I love to eat!!! Not only are they delicious, but they are easy to make and healthy as well. Don’t worry, I am including instructions for multiple options to create the perfect breakfast on the go not matter what your dietary preferences are!

These Breakfast Egg Muffins are an easy and delicious way to eat a low-carb meal while running out the door! cookingwithcurls.com

Not only was I looking for a perfectly delicious Breakfast Egg Muffins recipe, I was also looking for an easy way to eat a low-carb meal while running out the door! Most regular breakfast foods do not qualify on Whole30 or Paleo.

How to make easy Breakfast Egg Muffins:

Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin with coconut oil or cooking spray.

Cook the riced cauliflower and broccoli, covered, in a large non-stick pan over medium-heat for 5 minutes. Divide the cauliflower and broccoli evenly between the muffin cups.

Cook bacon in a large skillet, stirring to to cook evenly, until brown and crispy. Drain on paper towels.

Divide the cauliflower and broccoli evenly between the muffin cups…..

Divide the cauliflower and broccoli into the 12 muffin cups cookingwithcurls.com

Sprinkle the bacon pieces over the cauliflower/broccoli mixture…..

Sprinkle chopped bacon over the vegetable mixture cookingwithcurls.com

Whisk the eggs, milk and seasonings together in a bowl until thoroughly combined…..

Whisk the eggs, milk and seasoning together in a bowl cookingwithcurls.com

Ladle the egg mixture into the muffin tin…..

Divide the egg mixture between the egg cups cookingwithcurls.com

Bake the egg muffins for 10 to 15 minutes, until set and just starting to turn light brown…..

These Breakfast Egg Muffins can be made ahead and reheated for the perfect on the go meal! cookingwithcurls.com

Remove from muffin tin and serve immediately…..

These Breakfast Egg Muffins are the perfect low-carb, grab and go meal any time of the day! cookingwithcurls.com

These Breakfast Egg Muffins are addictive, I can’t stop eating them!!

Notes:

  • I used frozen, riced cauliflower and broccoli to make things super simple. Feel free to make your own if you prefer.
  • You can change up the vegetables however you like; diced bell pepper, mushrooms, onion.
  • You can also change up the seasonings if you like; Italian seasoning, fresh garlic, make it spicier with cayenne, etc.
  • Olive oil will not keep the egg muffins from sticking, trust me!!

How do you make Whole30 or Paleo Breakfast Egg Muffins?

Use full-fat coconut milk from a can, or compliant almond milk.

Use coconut oil to grease the muffin tin.

How do you make Keto Breakfast Egg Muffins?

Use full-fat coconut milk from a can, or heavy cream.

Mix a 1/2 cup of shredded cheese, sharp cheddar/Gruyere/etc. into the egg mixture.

These Breakfast Egg Muffins are so easy to throw together that you could make them different each and every time and never get bored! 🙂

More delicious Breakfast recipes:

I am tagging different diets but every one of these recipes is delicious enough to serve to everyone in your family! 🙂

Enjoy!!

These Breakfast Egg Muffins are an easy and delicious way to eat a low-carb meal while running out the door! cookingwithcurls.com

Breakfast Egg Muffins

These Breakfast Egg Muffins are an easy and delicious way to eat a low-carb meal while running out the door!
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: American
Keyword: eggs, muffin, recipe, breakfast, healthy, easy, bacon, cauliflower, broccoli
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 115kcal
Author: Lisa Johnson

Ingredients

  • 6 slices bacon (chopped - uncured, no sugar)
  • ¾ cup riced cauliflower
  • ¾ cup riced broccoli
  • 9 large eggs
  • ¼ cup milk (of your choice)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 1/2 cup shredded cheese - optional

Instructions

  • Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin with coconut oil or cooking spray.
  • Cook the riced cauliflower and broccoli, covered, in a large non-stick pan over medium-heat for 5 minutes. Divide the cauliflower and broccoli evenly between the muffin cups.
  • Cook bacon in a large skillet, stirring to cook evenly, until brown and crispy. Drain on paper towels.
  • Sprinkle the bacon pieces over the cauliflower/broccoli mixture.
  • Whisk the eggs, milk and seasonings together in a bowl until thoroughly combined.
  • Ladle the egg mixture into the muffin tin.
  • Bake the egg muffins for 10 to 15 minutes, until set and just starting to turn light brown.
  • Remove from muffin tin and serve immediately.
  • Store cooled egg muffins in the refrigerator and reheat in the microwave as needed.

Notes

  • I used frozen, riced cauliflower and broccoli to make things super simple. Feel free to make your own if you prefer.
  • You can change up the vegetables however you like; diced bell pepper, mushrooms, onion.
  • You can also change up the seasonings if you like; Italian seasoning, fresh garlic, make it spicier with cayenne, etc.
  • Olive oil will not keep the egg muffins from sticking, trust me!!
  • Nutrition facts are based on regular milk and no cheese. Your numbers may be different based on ingredients used.

Nutrition

Calories: 115kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 165mg | Sodium: 141mg | Potassium: 135mg | Vitamin A: 285IU | Vitamin C: 9.9mg | Calcium: 34mg | Iron: 0.9mg

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