Breakfast muffins. Tender muffins lightly scented with nutmeg and topped with cinnamon sugar. This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. Egg muffins are loaded with bacon, cheddar cheese and spinach, and are packed with plenty of protein!

Breakfasts are (always) better when they're wrapped in bacon. Breakfast Egg Muffins are the perfect low carb & keto breakfast for on the go. They're easy to make ahead for meal prep, busy mornings & holiday brunch. You can have Breakfast muffins using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Breakfast muffins

Prepare of breakfast muffins.
It's 4 of eggs plus 2 egg whites.
You need of chopped ham.
Prepare of peppers.
You need of mushrooms.
You need 1 clove of garlic.
You need of salt and pepper.
You need of spinach.

Delicious and Healthy Breakfast Egg Muffins. Low carb and high in protein. Those muffin tins collecting dust in your cupboard are actually your secret weapon for a quick, easy breakfast. My muffins are a frequent request from everyone in the family.

Breakfast muffins step by step

Heat a pan 1 table spoon of olive oil chop all ingredient.
Cook for 5 mins till soft.
Whisk eggs and season.
Pre heat oven 180 degrees and spray muffin tin.
Pour mixture into a jug and pour into muffin tin.
Bake for 10 to 15 mins until set cool and place in airtight container.
Eat cold or reheat enjoy.

I usually make them on Sunday nights, so when we're running late on weekday mornings. Fancy a freshly-baked muffin that won't derail your diet? It can be hard to start the morning off right Then, when you're ready for breakfast, you can reheat a muffin or two in your toaster oven, and. A breakfast muffin baked with flaxseed and almond flour is a healthy start to the day. Flavoured with cinnamon and nutmeg they are packed full of flavour too.