This week enjoy easy breakfast egg muffins. A great healthy low-carb, high protein fast breakfast that the whole family will enjoy!
Prep Time: 15 min Cook Time: 25 mins Total: 40 mins Servings = 12
Calories: 134 kcal Protein: 9 g Carbohydrates: 3 g Fat: 10 g
Ingredients/ Equipment:
Egg Base:
- 12 large eggs
- kosher salt and freshly ground black pepper, to taste
Broccoli, Bacon & Cheddar:
- 4 cups broccoli florets
- 3 slices bacon
- 1 cup grated cheddar cheese
- ¼ cup chives, finely sliced
Directions:
Egg Base (Same For All Flavors):
- Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy.
Broccoli, Bacon & Cheddar:
- Slice the bacon into ½-inch thick pieces. Add to a saute pan over medium heat, stirring frequently and cook until crispy. Use a slotted spoon to remove the bacon to a paper towel.
- Fill a pot with 1-inch of water and bring it to a boil. Insert a steamer basket, then add the broccoli florets. Cover with a lid and cook for 5 to 6 minutes. Remove the steamer basket and broccoli, and let cool for a couple of minutes. Then dice the broccoli into small pieces.
- Fill the muffin tray about half full with pieces of broccoli, bacon, and cheddar cheese. Sprinkle with chives. Then fill with egg mixture about 90% full and bake at 350°F for 20 to 25 minutes.
- Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin. Enjoy immediately or store in the fridge or freezer.
You can find the full recipe at downshiftology here!
