Easy low carb breakfast muffin bake is a go-to for busy families, people that prefer a low carb diet and those of us who love bacon. The great thing about this recipe is that it can be altered in numerous ways depending on your family preferences. I have a meat eating spouse, a picky preschooler and the kid that will eat anything. I myself am a veggie lover so I make a variety for all of us after preparing the “base” in each muffin cup. By doubling the batch, you can easily put these in your freezer for another day.
Another plus is my family enjoys these any time of the day (breakfast, lunch or dinner). We will make extra just so I have something healthy to feed them when we are in a hurry or when I just can’t “do dinner.” Don’t hesitate to try something new with these. I recently added shredded sweet potato to a few and they turned out really good. It’s an easy recipe that can take on many different characteristics of a traditional breakfast egg bake.
How it’s made:
½ cup chopped onion
½ cup milk
½ cup shredded Cheddar cheese
½ tsp salt
¼ tsp garlic powder
Preheat your oven to 350 degrees F. Lightly grease or spray muffin cups with cooking spray. Mix all of your base ingredients in a large bowl until well combined. Spoon the egg mixture into muffin cups about ½ to ⅓ full.
Now comes the fun part. You can choose how much and what to add to each muffin cup. I usually let the kiddos get involved in this part because they really enjoy helping in the kitchen, and let’s face it, if they make it, they are more inclined to eat it!
Cooked bacon, chopped
Cooked ground beef or venison
½ cup chopped green bell pepper
½ cup chopped mushroom
½ cup fresh chopped spinach
½ cup chopped tomatoes
¼ tsp paprika
½ tsp Italian seasoning
Pinch of cayenne pepper-if you like a little spice
Extra cheese if desired
Add additional ingredients as desired to each cup. Stir added ingredients so they are covered with the egg mixture making sure to leave a little room at the top of the cups for loaded egg muffins to rise. Bake for 25-30 minutes until egg is set.
Ideas: My husband likes more meat in his egg muffins, so I add bacon, ground beef, mushrooms, spinach and tomatoes to his (plus a pinch of cayenne pepper). For my kids, I add bacon and spinach and a little more cheese. I like adding everything to mine and top it all off with a bit of salsa. I hope you enjoy playing around with these Easy Low Carb Breakfast Muffins.
Easy low carb breakfast muffin bake is a go-to for busy families, people that prefer a low carb diet and those of us who love bacon. The great thing about this recipe is that it can be altered in numerous ways depending on your family preferences.
- 12 ea eggs
- 1/2 cup onion chopped
- 1/2 cup milk
- 1/2 cup Cheddar cheese shredded
- 1/2 tsp salt
- 1/4 tsp garlic powder
- bacon, cooked chopped
- sausage cooked
- ground beef/venison cooked
- 1/2 cup green bell pepper chopped
- 1/2 cup mushroom chopped
- 1/2 cup spinach, fresh chopped
- 1/2 cup tomatoes chopped
- 1/4 tsp paprika
- 1/2 tsp Italian seasoning
- pinch cayenne pepper
- extra cheese
Preheat your oven to 350 degrees F. Lightly grease or spray muffin cups with cooking spray.
Mix all of your base ingredients in a large bowl until well combined. Spoon the egg mixture into muffin cups about ½ to ⅓ full.
Now choose how much or which additional ingredients you want to add to each muffin cup. Stir ingredients so they are covered with egg mixture. Leave a little room at the top of cups for egg muffins to rise
Bake for 25-30 minutes until egg is set