Breakfast egg muffins are low carb, filling and perfect for meal prep! spinach & mozzarella, broccoli & mushrooms and honestly you can add whatever you want to it!
what’s your favorite veggies? Toss them in!
Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy savior and PERFECT for Meal Prep!
That’s where these protein packed eggs muffins come in! And they can be cooked ahead of time and refrigerated for when you need them to grab and go!
If you’re like me and loveeeeeee having eggs for breakfast every morning, shake up your breakfast routine with these mini egg muffins. Here are other options listed below. But i am going to show you a Spinach and Mozzarella version because i ran out of tomatoes. Oops!
And if you like to watch the full recipe. head over to my IGTV for the full recipe video!! 🙂
- Spinach Tomato & Mozzarella
- Bacon & Cheddar
- Garlic Mushroom & Peppers
1 WHOLE EGG
200 GRAMS EGG WHITES
HANDFUL OF SPINACH
5 FLORETS OF BROCCOLI
2 WHITE MUSHROOMS
1 SLICE OF MOZZARELLA
SPICES: CUMIN, BLACK PEPPER, PINK HIMALYAN SALT, PAPRIKA, OREGANO, CHILLI FLAKES, OIL SPRAY
Mix 1 whole eggs and egg whites along with your spices and spinach together. ( i like my spinach a little softer so i mix it with the eggs first. once the mixture is nice and creamy and thick.
Take your muffins tray, spray some oil all over it and put some broccoli and mushrooms and each pan top with mozzarella then pour in your egg mixture.
once then, oven is heated to 180 degrees. place egg mixture in there and for 20 minutes