BREAKFAST MUFFINS

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:

  1. Preheat oven to 400 F. Line a 12-count muffin pan and coat it with non-stick cooking spray. Set aside.
  2. In a large mixing bowl, crack in eggs and whisk together with salt, black pepper, garlic powder, and onion powder. 
  3. 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. 
  4. Bake in preheated oven for 12-15 minutes, or until set.

Enjoy!

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