9 Different Varieties You Can Whip Up In A Jiffy

Kelly calls the “low carb keto cups”.

This breakfast is so convenient. You can make them ahead of time so they are ready to go for those days when you're in a rush or for that lazy weekend brunch.

The key here is to make a big batch and put them in the freezer where they are ready for a grab and go.

Full of protein and the toppings are almost endless with a little imagination.

HOW TO MAKE THESE LOW CARB BREAKFAST EGG MUFFINS

Start off by making your base recipe which contains just 3 ingredients.

• 10 large eggs
• 1 – 1 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

Whisk them together in a large 4-cup measuring cup or a mixing bowl. Add any other seasonings you like.

Chop up your favorite combo of veggies and proteins and mix until combined.

Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and sprinkle with any additional toppings.

If you don’t have silicone liners, be sure to grease the muffin tins with a non-stick cooking spray.

Pop these in the oven at 400 F and once cooled, you can store them in resealable bags or glass containers.

BROCCOLI AND CHEDDAR CHEESE BREAKFAST MUFFINS

• eggs
• salt
• black pepper
• broccoli
• cheddar cheese
• garlic powder
• thyme

BUFFALO CHICKEN BREAKFAST EGG MUFFINS

• eggs
• salt
• pepper
• cooked chicken
• green onions
• buffalo sauce

HAM AND CHEDDAR CHEESE BREAKFAST MUFFINS

• eggs
• salt
• pepper
• ham
• cheddar cheese
• garlic powder
• onion powder
• mustard (optional)

 

KIMCHI BREAKFAST MUFFINS

JALAPENO POPPER BREAKFAST MUFFINS

MUSHROOM, PEPPER & SPINACH BREAKFAST MUFFINS

SPINACH AND PARMESAN CHEESE BREAKFAST MUFFINS

SUN-DRIED TOMATO AND SPINACH BREAKFAST MUFFINS

TOMATO, SPINACH & PARMESAN CHEESE BREAKFAST MUFFINS

Instructions

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

Broccoli and Cheddar

1. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.

   Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

2. Buffalo Chicken

3. Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.

   Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.

Ham and Cheddar

1. Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.

   Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.