Breakfast Muffins are easy to make ahead for breakfast on-the-go. You can make them with ANY topping you like. These are packed with protein, are low-carb and have lots of flavor.
A healthy twist on the classic recipe that’s perfect for busy mornings off to school and work, or as a snack.
Ingredients:
- 10 large eggs
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3-4 Jalapeño peppers, no seeds and sliced
- 1/2 cup grated cheddar cheese
- 4 slices of cooked and chopped bacon
- 1/2 cooked and chopped broccoli
- 3 slices of ham
Directions:
- Preheat oven to 400 F. Line a 12-count muffin pan and coat it with non-stick cooking spray. Set aside.
- In a large mixing bowl, crack in eggs and whisk together with salt, black pepper, garlic powder, and onion powder.
- Divide evenly into muffin cups filling each about 2/3 full. Add whatever combination you like, broccoli and cheddar cheese, ham and cheese or jalapeño, bacon and cheese.
- Bake in preheated oven for 12-15 minutes, or until set.
Enjoy!
