These low-carb breakfast egg muffins are great for meal prepping in advance. I use the recipe below to make breakfast for the entire week. I keep the muffins in the fridge and reheat two of them each morning. They are super simple to make and filled with my favorite veggies.
Start by sauteing onions and garlic in olive oil until the onions are tender. Add bell pepper, zucchini and mushrooms, remove from heat and toss in baby spinach. Let the veggies cool a bit, then add beaten eggs. Give that a good mix, pour the egg mixture into muffin tins and pop them in the oven.
Low-carb breakfast muffins
1 tablespoon olive oil
1 small onion, small diced
3 cloves garlic, minced
1 medium zucchini, small diced
1 small red bell pepper, small diced
2 cups thinly sliced button mushrooms
1 teaspoon salt
¼ teaspoon pepper
3 cups baby spinach
5 egg whites, beaten
4 whole eggs, beaten
Preheat oven to 350 degrees Fahrenheit.
Lightly grease a muffin tin with oil.
Put a saute pan on medium-high heat. When the oil is hot, add onions and garlic. Cook for 3 to 5 minutes, until onions are tender.
Add zucchini, bell pepper and mushrooms to pan, then season with salt and pepper. Cook for 5 to 8 minutes, until all the vegetables are thoroughly cooked.
Remove vegetables from pan and transfer into a large bowl with the spinach. Mix well. Allow to cool for a few minutes, then add the beaten eggs and egg whites. Mix well.
Pour egg mixture into muffin tin. Bake for 15 to 20 minutes, until eggs are fully cooked.