Printable recipe cardSally's Baking Recipes
Egg Muffins
Original source
Sally's Baking Recipes on YouTubeHealthy grab-and-go breakfast egg muffins, protein-packed, gluten free, low-carb.
Healthy grab-and-go breakfast egg muffins, protein-packed, gluten free, low-carb.
Ingredients
11
Steps
6
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Ingredients
- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
- 3/4 cup (100g) crumbled feta cheese
- optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes
Method
- Beat the eggs in a bowl.
- Add the milk, salt, black pepper, onion powder, and garlic powder; mix well.
- Stir in the chopped bell pepper, tomatoes, spinach, and feta cheese.
- Pour the mixture into a greased muffin tin.
- Bake at 350°F (175°C) for about 20-25 minutes or until set and lightly golden.
- Garnish with optional toppings if desired.
