The Best Cheesy Egg Muffins
Gluten free and keto friendly, these are a great item for your brunch or for a quick breakfast on the go.
Servings 12 servings
Calories 135kcal
Equipment
- muffin tin
- silicon muffin cups
Ingredients
- 12 large eggs
- 2 tbsp. green onion finely chopped
- 1 pinch Salt and pepper to taste
- 1/4 cup bacon cooked and chopped
- 1/2 cup cheddar cheese shredded
Instructions
- Preheat your oven to 350°F. Grease a 12 cup muffin tin or use silicone cups.
- Whisk the eggs and green onion together until frothy. Add the salt and pepper.
- Add egg mixture halfway up into each tin of a greased muffin tin.
- Sprinkle the bacon and cheese equally amongst each tin.
- Bake for 15-20 minutes, until set.
- Let cool slightly, then serve.
Notes
These can be stored in your fridge for up to a week and then reheat when you need.
You can make your own combinations of fillings to suit your tastes like:
- cooked chopped mushrooms and peppers
- chopped tomato, shredded mozzarella and fresh herbs
- chopped ham and shredded cheddar cheese
- shredded cheese alone
Nutrition
Serving: 50g | Calories: 135kcal | Carbohydrates: 1g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 111mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg