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Close-up of colorful breakfast egg muffins on wood.

Breakfast Egg Muffins (Easy High Protein Low Carb)

These breakfast egg muffins are a quick and easy way to start your day with a protein-packed and low-carb meal. Perfect for meal prepping and on-the-go breakfasts!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 large eggs
  • 1/4 cup milk (or almond milk)
  • 1/2 cup cooked and crumbled beef sausage (or turkey bacon, turkey ham)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
  • 1/4 cup chopped vegetables (spinach, bell peppers, onions)
  • to taste Salt and pepper
  • Cooking spray

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Grease a 6-cup muffin tin with cooking spray.
  3. In a bowl, whisk together eggs, milk, salt, and pepper.
  4. Stir in cooked beef sausage, cheese, and vegetables.
  5. Pour the egg mixture evenly into the prepared muffin tin.
  6. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
  7. Let cool slightly before removing from the muffin tin.
  8. Serve warm or store in the refrigerator for later.

Notes

Feel free to customize the ingredients to your liking. Different cheeses, meats, and vegetables can be used.