Breakfast Egg Muffins
Breakfast Egg Muffins
Have yourself a healthy breakfast that will really fuel you for the rest of the day with this Breakfast Egg Muffins recipe from Alli from An Open Cookbook. With only five main ingredients, this muffin tin egg recipe is an easy option for those looking for a portable breakfast. Alli says, "These quick and easy egg muffins can be filled with any vegetable and are a perfect start to your morning!"
Notes
For more recipes from Alli, be sure to check out her Featured Foodies profile page.
For more great cooking ideas, check out and download the Cooking Low Carb Foods: 26 Free Low Carb Recipes eCookbook!
Yields12 muffins
Cooking Time40 min
Ingredients
- 8 eggs
- 1 cup shredded four cheese blend
- 1 1/4 cup milk
- 4 cups broccoli, finely chopped
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Whisk together all the ingredients.
- Spray the insides of a muffin tin with cooking spray. Pour the batter into the muffin tins.
- Place the muffin tin on top of a baking sheet and pour a thin layer of water into the baking sheet to form a shallow water bath. Bake for 40 minutes.
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