Breakfast Egg Muffins Recipe
This breakfast egg muffins recipe is easy to make, healthy, low carb, and perfect to make ahead for the week.
Servings: 12 muffins
- 7 eggs
- 1/2 green bell pepper diced small
- 1/2 red onion diced small
- 1/2 cooked sausage
- salt and pepper to taste
- 1 small roma tomato diced
- 1/3 cup shredded cheese
Preheat oven at 375 F. Place paper cups in a 12 muffins baking pan or spray is generously with oil.
In a large bowl, whisk eggs. Add all other ingredients and mix well.
Pour 1/3 cup of mixture into each baking cup.
Bake for 25 minutes.
Sodium: 86mg | Calcium: 31mg | Vitamin C: 5mg | Vitamin A: 221IU | Sugar: 1g | Fiber: 1g | Potassium: 75mg | Cholesterol: 101mg | Calories: 64kcal | Saturated Fat: 2g | Fat: 4g | Protein: 5g | Carbohydrates: 1g | Iron: 1mg