Egg Muffins
HB-0840 · Hand-built original · African
Start your day more conveniently with deliciously easy to prepare EGG MUFFINS for breakfast. A keto-friendly snack with various flavorful fillings you can snack on in the morning, midday, or at night. This low-carb all-in-one dish will surely save you a lot of time preparing multiple meals.
AfricanBreakfast35 minServes 12189 kcalGluten-freeDiabetic
Main ingredient: ham
Pairs well with: coffee, orange juice, fresh fruit, toast
Servings:12quantities adjust to match
Ingredients
- 1 to 2 Tbsp unsalted butter, plus extra for greasing
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1/2 to 1 tsp minced garlic
- 12 large eggs
- 1 cup chopped cooked bacon
- 1 cup diced cooked ham
- 1 to 2 tomatoes, seeded and diced
- 1 red bell pepper, diced
- 1/2 cup grated cheddar cheese
- 1 to 2 cups baby spinach, sliced
- Salt and black pepper, to taste
Method
- Heat the oven to 375°F. Grease a 12-cup muffin tin well with butter.
- Melt the butter in a skillet over medium heat. Cook the mushrooms and onion for 4 to 5 minutes, until softened, then stir in the garlic for 30 seconds. Leave to cool slightly.
- Whisk the eggs in a large bowl with salt and pepper until well combined.
- Divide the mushroom mixture, bacon, ham, tomatoes, bell pepper and spinach evenly among the muffin cups.
- Pour the egg mixture over the fillings, filling each cup about three-quarters full, and sprinkle the cheddar on top.
- Bake for 20 to 25 minutes, until the centres are just set and lightly puffed.
- Rest for 5 minutes, run a knife around the edges, lift out, and serve warm.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
189 kcalCalories
14.4 gProtein
4.7 gCarbs
13.1 gFat
3.6 gSaturates
1.3 gFibre
1.4 gSugars
596 mgSodium
191 mgCholesterol
326 mgPotassium
72 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data