Breakfast Egg Muffins
Healthy breakfast egg muffins are an easy low-carb breakfast, full of veggies. The perfect make-ahead breakfast for busy mornings!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 egg muffins
- 12 eggs beaten
- 1 Roma tomato diced
- 2 stalks green onions chopped
- 1 handful spinach
- 1 1/2 cup cheddar cheese shredded
- 12 slices black forest ham
Preheat oven to 350 degrees and spray muffin tin with cooking spray.
Line each cup with one slice of ham.
Combine all other ingredients well, in a large bowl.
Scoop 1/4 cup of the egg mixture into each ham cup.
Bake for 30 minutes.
Remove and serve warm or let them cool completely & freeze them for mornings on the go!
Serving: 1egg muffin | Calories: 113kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 332mg | Potassium: 139mg | Sugar: 1g | Vitamin A: 10.1% | Vitamin C: 1.6% | Calcium: 9.8% | Iron: 5.5%