These egg muffins by Laura in the Kitchen on YouTube are so good and are a delicious choice for breakfast. They are very addicting and I can eat a couple of pieces of these in just one sitting. It’s best to be consumed immediately or you can store them in the fridge for a few days if you want.
RELATED: Easy Fluffy Breakfast Egg Cups Recipe
You can use your leftover ingredients for this recipe, too, which makes this budget-friendly. This is also a great breakfast idea for picky eaters because they will surely enjoy eating the veggies in these muffins.
Ingredients for Low-Carb Egg Muffins:
- 10 eggs
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 6 ounces of Turkey bacon, diced
- 1 tbsp of all-purpose seasoning
- ½ cup of Cheddar cheese, shredded
How to Make Low-Carb Egg Muffins:
Step 1
Preheat your oven to 400°F, then line a muffin pan with muffin liners, and set it aside. Place a skillet pan on a stove over medium heat, then add the oil, and let it heat. Once the oil is hot, add the peppers, onions, turkey bacon, and a pinch of salt, and then stir everything to combine.
Step 2
Cook them for about 7 to 8 minutes or until the veggies have softened and the onions are caramelized. While waiting for them to cook, grab a measuring cup, then add the eggs, all-purpose seasoning, and salt, then whisk them until incorporated.
[social_warfare]
Step 3
Once the mixture is done cooking, scoop some of them into each lined muffin cup about 2/3 of the way up, then pour some of the whisked eggs over them until filled about ¾ of the way, and sprinkle the cheese on top.
Step 4
Place them in the preheated oven, then allow them to bake for about 20 minutes or until puffed or lightly golden on top. After baking, remove them from the oven, then allow them to cool down, and serve. Enjoy!
*All image credit belongs to Laura in the Kitchen via YouTube. Follow and subscribe to her channel for more!
Easy Low-Carb Egg Muffins Recipe
