Breakfast Egg Muffins 6 Ways

    Serves 6
    10 mins prep
    20 mins cook
    30 mins total

    Breakfast Egg Muffins 6 Ways for when you want eggs but can't decide what to put in them. A low-carb, freezer-friendly make-ahead breakfast that's great for rushed mornings.

    2 servings

    Buffalo Chicken:

    Spinach, Tomato & Mozzarella:

    Broccoli Cheddar:

    Cheesy Jalapeño:

    Peppers & Onions:

    Mushrooms & Pepper:

    1. Preheat oven to 400°F.

    2. Spray 6-cup muffin tin with cooking spray.

    3. Whisk eggs, milk, salt and pepper in a medium bowl.

    4. Divide equally and pour egg mixture into muffin pans, filling cups halfway.

    5. Combine ingredients for each fillings separately and spoon into the muffin cups.

    6. Bake for about 20-25 minutes, until the middle is set and muffins are slightly brown.

    7. Serve or store for later.

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