These egg muffins are super easy and easily customizable. Don’t want to use bacon use sliced breakfast sausage or use ground breakfast sausage. Don’t have cheddar cheese, use any cheese you have on hand or whatever kind is your favorite.
A low carb and high protein breakfast that tastes delicious. If you are not watching carbs, add some hash browns or tater tots for an even more delicious breakfast.
Cheesy Egg Bacon Muffins
Ingredients:
-
5
eggs -
black pepper, to taste -
1/2 teaspoon
Italian seasoning -
1/2 teaspoon
crushed red pepper flakes -
1/4 pound
bacon, cooked and crumbled -
1 cup
shredded cheddar cheese
Directions:
- Preheat the oven to 400º F. Spray 6 cavities of a muffin tin with cooking spray.
- In a large bowl, whisk together the eggs, black pepper, Italian seasoning and red pepper flakes.
- Stir in the bacon and cheddar cheese.
- Divide the mixture evenly between the 6 muffins cups, filling each cup no more than 2/3 full.
- Bake for 12-15 minutes or until the eggs are set.
Enjoy!!!
Notes:
You can easily double this recipe to serve more people or have extras to last through the week.
I don’t add salt to most of my recipe to keep the sodium down, but I know plenty of people that like salt with their eggs, so feel free to add salt to taste with the black pepper.
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Nutrition Facts |
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Servings: 6 |
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Amount Per Serving |
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Calories: 171 |
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Total Fat |
13.6g |
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Saturated Fat |
5.9g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
218.1mg |
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Sodium |
350.7mg |
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Potassium |
6.6mg |
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Total Carbohydrates |
1.7g |
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Dietary Fiber |
0.1g |
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Sugars |
0g |
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Protein |
12.2g |
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Vitamin A 4.3% Vitamin C 5.3% |
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Calcium 15.3% Iron 5.6% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Eat Well 101.
