Easy Breakfast Egg Muffins
fromthemodernproper.comthemodernproper.com/breakfast-egg-muffins
These make-ahead bacon and cheddar egg muffins with jalapeños are a low-carb, protein-loaded treat that you can eat on the go.
Ingredients
Instructions
Preheat the oven to 350°F with a rack in the center position. Grease a 12-cup muffin tin with olive oil or cooking spray.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Evenly divide half of the bacon, half the cheese, and half the jalapeños among the muffin cups. Pour the egg mixture over top, filling each cup about half full. Evenly top with the remaining bacon, cheese, and jalapeños.
Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Serve topped with fresh cilantro, if using. Store refrigerated in an air-tight container for up to 5 days. (To reheat, microwave for 1 minute or warm in a 400°F oven for 5 minutes.)
Nutrition
- Calories
- 309 calories
- Carbohydrate Content
- 2 grams carbohydrates
- Cholesterol Content
- 232 milligrams cholesterol
- Fat Content
- 26 grams fat
- Fiber Content
- 0 grams fiber
- Protein Content
- 16 grams protein
- Saturated Fat Content
- 10 grams saturated fat
- Sodium Content
- 641 milligrams sodium
- Sugar Content
- 1 grams sugar
