7 Breakfast Low Carb Keto Egg Muffins
Egg Muffins are the perfect low carb keto friendly breakfast option to eat on the go.  They are packed with protein and make for a great option to eat on the go.  Perfect for busy mornings, weekends or even an afternoon snack.
The best way to make these is in a batch on a meal prep day. You can then store them in the refrigerator or freezer. When you ready for one or if you need to take one with you on the go to eat later you just grab one or two from the fridge or freezer and off you go.  

All you need to do is re-heat them for 30-40 seconds and you are set.  

They are full of protein and easy to come up with many different flavors. 
Egg Muffin Recipe #1
Sausage, Vege & Cheese “Muffins”

4 ounces turkey sausage 
5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese
1/2 green bell pepper, chopped
1/4 onion, chopped
1/4 cup sliced mushrooms

Directions:

Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.
Egg Muffin Recipe #2
Bacon & Cheese “Muffins”

4 ounces crumbled turkey bacon
5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese

Directions:

Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, cook the bacon for 5 minutes or until the bacon is crisp.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.
Egg Muffin Recipe #3
Vege & Cheese “Muffins”

5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese
1/2 green bell pepper, chopped
1/4 onion, chopped
1/4 cup sliced mushrooms

Directions:

Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, saute the pepper, and onion for 5 minutes.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.
Egg Muffin Recipe #4
Broccoli & Cheese “Muffins”

5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese
1/4 cup broccoli, chopped


Directions:

Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, saute the broccoli for 5 minutes.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.
Egg Muffin Recipe #5
Ham, Vege & Cheese “Muffins”

4 ounces ham
5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese
1/4 cup broccoli, chopped
1/4 cup sliced mushrooms

Directions:

Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, cook the ham, broccoli, for 5 minutes.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.
Egg Muffin Recipe #6
Jalapeno Popper, Sausage & Cheese “Muffins”

4 ounces pork sausage
5 large eggs
1/2 cup (2‐oz.) shredded reduced‐fat cheddar cheese
1/4 cup jalapeno, chopped


Directions:

Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, cook the sausage, chopped jalapeno for 5 minutes or until the sausage is no longer pink.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes or until the egg is set.
Egg Muffin Recipe #7
Mushroom, Pepper and Spinach “Muffins”

5 large eggs
1/2 green bell pepper, chopped
1/4 spinach, chopped
1/4 cup sliced mushrooms

Directions:

Preheat the oven to 350°F. Coat a 6‐cup nonstick muffin pan with cooking spray, or line with paper baking cups. In a medium nonstick skillet over medium‐high heat, saute the pepper, and spinach for 5 minutes.

Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese (optional). Bake for 20 minutes or until the egg is set.
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