Easy and Delicious Egg Muffins
These egg muffins take no time at all to whip up for an easy and delicious breakfast or a satisfactory snack. The combinations of protein, veggies, cheese, etc. are endless! They are gluten free, Keto and Paleo (without cheese). These muffins can also be a great food prep item to put in the refrigerator for easy breakfasts during the week. Typically we go through an entire batch in one morning though! Round out your breakfast with some sliced avocado and a fruit salad. YUM YUM!
- 12 eggs
- 1/2 cup Heavy cream If Paleo, substitute with almond milk, or add 3 more eggs
- 2 handfuls chopped spinach
- 4 baby bella mushrooms, chopped
- 12 slices lunch meat (turkey, ham, or roast beef) nitrate/nitrate free are best
- 1/2 cup feta cheese Omit if eating Paleo
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Heat oven to 350 degrees.
Put 12 muffin cups in your muffin tin. I use these paper muffin cups. The muffins always come out easily which I love. I HATE sticky muffin cups!
Whip eggs and cream together.
Mix in chopped veggies and salt and pepper. You can put in any veggies you want.
Put a slice of lunch meat into each muffin cup. Fold them into a cone shape before placing them in.
Pour in about 1/4 cup of the egg mixture into each meat lined muffin cup. You will probably have to go back and fill up each one a little bit. The egg mixture likes to fill in all of the nooks and crannies around the meat, so the egg level needs to be brought back up a bit.
Place a couple pieces of feta cheese on the top of each muffin.
Place in the oven for about 20 minutes or until the egg is set in the middle.
These are the baking cups that I love to use!
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