9 Low Carb Breakfast Egg Muffin Cups are packed with protein and perfect for busy mornings, weekend or holiday brunch. Best of all, so easy make-ahead breakfast for on the go.

Eggs are a big favorite in our house. We usually keep a few hard boiled eggs in the fridge and to switch things up, I’ll make a batch of these Low Carb Breakfast Muffins.

They are ketogenic friendly and if you leave out the cheese, they’re also paleo and whole 30 compliant. You make them in a muffin pan and sort of like mini frittatas.

The single personal size portions makes them perfect to keep on hand in your fridge or freezer throughout the week. You can just whip up a batch on your meal prep day and store them in the freezer. Then when you’re ready to serve, pop one in the microwave for about 30-45 seconds.

And the best part? They are a chock full of protein and couldn’t be more simple customize with any toppings or add-ins you like.

Got some leftover vegetables, turkey or bacon? Just chop them up and toss them in – kale, zucchini, asparagus – they’re all delicious!

9 Low Carb Breakfast Egg Muffin Cups are packed with protein and perfect for busy mornings, weekend or holiday brunch. Best of all, so easy make-ahead breakfast for on the go.

HOW DO THESE LOW CARB BREAKFAST EGG MUFFINS COME TOGETHER?

You’re going to start by making the base recipe. Eggs, salt and black pepper – super easy!

9 Breakfast Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch! Broccoli and Cheddar Cheese, Buffalo Chicken, Ham and Cheddar Cheese, Jalapeno Popper, Kimchi, Mushroom, Pepper and Spinach, Sun-Dried Tomato and Spinach, Tomato, Basil and Parmesan

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.

I like lining my muffin tin with these silicone liners since they are guaranteed to pop out easily without sticking.

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.

Keep them in the fridge (or freezer) and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!

I’m sharing 9 recipes on this post but you can totally make them all the same kind! My kids love having fun options for breakfast so I like to switch it up.

With a batch of these fun breakfast egg muffins, now there’s no excuse to skip having a healthy breakfast when you’re on the run each morning.

SOME TIPS WHEN MAKING THESE BREAKFAST EGG MUFFIN CUPS

  • Grease or line your muffin pan with silicone liners for easy removal
  • Fill each muffin cup about 1/2 – 2/3 full
  • Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
  • Since ham and sausage can tend to have a lot of fillers and extras, be sure to use a brand with less nitrates (Whole Foods or Trader Joe’s has a few great ones)
  • Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.

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

  • eggs
  • salt
  • pepper
  • toasted sesame oil
  • chopped kimchi
  • diced red bell peppers
  • finely chopped bacon (optional)
  • diced red bell peppers

JALAPENO POPPER BREAKFAST MUFFINS

  • eggs
  • salt
  • pepper
  • jalapenos
  • bacon
  • cream cheese
  • cheddar
  • garlic powder
  • onion powder

MUSHROOM, PEPPER & SPINACH BREAKFAST MUFFINS

  • eggs
  • salt
  • pepper
  • mushrooms
  • green peppers
  • spinach
  • smoked paprika
  • chili powder (optional)

SPINACH AND PARMESAN CHEESE BREAKFAST MUFFINS

  • eggs
  • salt
  • pepper
  • spinach
  • Parmesan cheese
  • garlic powder

SUN-DRIED TOMATO AND SPINACH BREAKFAST MUFFINS

  • eggs
  • salt
  • pepper
  • sun-dried tomatoes
  • spinach
  • fresh basil

TOMATO, SPINACH & PARMESAN CHEESE BREAKFAST MUFFINS

  • eggs
  • salt
  • pepper
  • tomatoes
  • spinach
  • Parmesan cheese
  • Italian seasoning
  • garlic powder

 

9 Low Carb Breakfast Muffins

9 Low Carb Breakfast Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

 Prep Time 5 minutes
 Cook Time 15 minutes
 Total Time 20 minutes
 Servings 12

Ingredients

Ingredients

BREAKFAST EGG MUFFINS – START WITH THIS BASE FOR ALL FLAVORS FIRST:

  • 10 large eggs
  • 1 – 1 1/2 teaspoons sea salt or to taste
  • 1/4 – 1/2 teaspoon black pepper or to taste

Broccoli and Cheddar Cheese

  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
  • 2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken

  • 1/3 cup Buffalo Sauce I used Frank’s
  • 1/3 cup chopped green onions
  • 1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 tsp dried mustard or Dijon Mustard optional
  • 2/3 cup grated cheddar cheese plus more for topping
  • 3/4 cup chopped cooked or deli ham

Kimchi

  • 1/2 teaspoon toasted sesame oil
  • 1/3 cup finely chopped kimchi
  • 1/4 cup diced red peppers
  • 1/3 cup crumbled cooked bacon optional

Jalapeño Popper

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3-4 Jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
  • 1/3 cup softened cream cheese
  • 1/2 cup grated cheddar cheese
  • 1/3 cup cooked crumbled bacon

Mushroom, Pepper and Spinach

  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder optional or to taste
  • 1 cup chopped mushrooms white button or cremini
  • 1/2 cup diced green bell peppers
  • 1 cup chopped spinach
  • 1/4 cup diced cooked sausage optional

Spinach and Cheese

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 cups chopped spinach
  • 1 1/2 cups grated Parmesan cheese plus more for topping

Sun-Dried Tomato, Parmesan and Spinach

  • 1/3 cup 1/2 sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
  • 3/4 cup chopped spinach
  • 1/4 cup loosely packed chopped fresh basil
  • 1 cup grated Parmesan cheese plus more for topping

Tomato, Spinach and Parmesan

  • 1/2 tso garlic powder
  • 3/4 tsp Italian seasoning
  • 1 cup diced ripe tomatoes
  • 1 cup chopped spinach
  • 3/4 cup grated Parmesan cheese plus more for topping

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