My family and I love these because you can prepare a bunch on Food Prep Sunday for the week ahead. Once they’re cooked, you can store them in a freezer bag, in the freezer and when you need a quick protein-packed bite, pop them in the microwave for a minute and voila! Food is served. Not just any food, but a high-quality meal made from protein-filled eggs, cheese, and cancer-fighting vegetables. These delicious muffins are low carb, gluten free, and high in protein – they make a wonderful keto breakfast. The best way to serve these muffins is with my fresh and Easy Homemade Salsa Recipe (trust me – you’ll never want to buy store-bought salsa again!).
I like these because although garlic is in them, I can’t taste the garlic. We all know that garlic is so good for our bodies. In fact, this Healthline article reports that garlic contains compounds with medicinal properties. Throughout history, the main use of garlic was for its health and medicinal properties. It was well documented by many civilizations, including the Egyptians, Babylonians, Greeks, Romans, and Chinese.
My insanely delicious Egg and Veggie Breakfast Muffins recipe contains eggs, milk, lemon juice, salt, pepper, cayenne, cheddar cheese, green bell pepper, red onion, and garlic and is done in about 35 minutes.
Ingredients in Egg and Veggie Breakfast Muffins
Eggs. Eggs are nutrient and protein rich and are the foundation of this breakfast and brunch recipe.
Milk. You can use any type of milk you like in this recipe.
Lemon juice. The acid from lemon juice helps balance out the flavors of the other ingredients.
Salt. Salt helps season the breakfast muffins.
Pepper. High quality freshly cracked black pepper works best in this recipe as it provides spice and health benefits.
Cayenne. Cayenne gives this breakfast recipe a kick. If you’re cooking for kids, omit the cayenne.
Cheddar cheese. We like Sargento mild cheddar cheese deli slices in this recipe, but any type of cheese will suffice.
Green bell pepper. Diced green bell pepper adds color, flavor, and crunch to these breakfast muffins.
Red onion. Red onion packs a lot of flavor and texture, not to mention provides numerous health benefits. White or yellow onion will also work in this recipe.
Garlic. Minced garlic works in this recipe to provide aroma and taste.
How healthy are these breakfast muffins?
Garlic isn’t the only healthy component here! There is also green bell pepper and onion—not to mention eggs, lemon juice, and pepper. Green bell peppers are rich in vitamin C and vitamin B6. Healthline’s article reports that Vitamin C is needed for many essential functions in the body, including proper immune function, collagen synthesis, nutrient metabolism, and more. It is a powerful antioxidant that protects your cells from harmful oxidative damage. Vitamin B6 helps with nutrient metabolism, immune function, and neurotransmitter synthesis. It also helps create hemoglobin, the protein that carries oxygen within red blood cells.
These are perfect for those following a keto or low carb lifestyle or diet. Each serving contains less than 4 net carbs. Low carb diets are great for those with diabetes. With only 2 grams of carbs per serving, this healthy gluten free muffin breakfast is perfect for those counting their carbs and omitting gluten. These breakfast muffins are protein packed and will keep you feeling fuller, longer.
How to make the best Egg and Veggie Breakfast Muffins
STEP 1: Preheat the oven and coat a non-stick or silicone muffin tin with cooking spray.
STEP 2: In a large bowl, add the eggs and milk and use a whisk or fork to combine. Add the lemon juice, salt, pepper, and cayenne, and mix well. Stir in the cheese, bell pepper, onion, and garlic.
STEP 3: Pour the mixture into the prepared muffin tin.
STEP 4: Place in the oven and bake until the eggs have set.
STEP 5: If you make this, don’t forget to leave a rating and comment!
More recipes you’ll love!
Nutella-Stuffed French Toast Sticks
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The Real Jordan Marsh Blueberry Muffin Recipe
Final Thoughts
Finally, if you make these Egg and Veggie Breakfast Muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Egg and Veggie Breakfast Muffins
Ingredients
- 8 eggs
- ½ c milk any type
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
- pinch cayenne
- 3 cheddar cheese deli slices chopped (such as Sargento)
- ½ c green bell pepper diced
- ¼ c + 2 tbsp red onion diced (can sub white or yellow onion)
- 1 tbsp minced garlic
Instructions
- Preheat your oven to 350° F. Generously coat a non-stick or silicone muffin tin with non-stick cooking spray.
- In a large bowl, add the eggs and milk and use a whisk or a fork to combine. Add the lemon juice, salt, pepper, and cayenne, and mix until well incorporated. Add the chopped cheese, bell pepper, onion, and garlic and mix well.
- Pour the mixture into the prepared muffin tin, filling each cup ¾ of the way to the top.
- Carefully place in the oven and bake for 22-26 minutes, until the eggs have set.
- If you make this, don't forget to leave a rating and comment!
Notes
- These can be stored in the freezer for up to 3 months. When reheating, place them in the microwave for about 1 minute or bake them in the oven for about 25 minutes at 350° F.
- You can easily double the recipe if needed.
- Feel free to switch the vegetables to tomatoes, broccoli, etc.
Nutrition (per serving)
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