Breakfast Egg Muffins


10 eggs

6oz cooked sausage, bacon, or ham

1/3 cup milk for a creamier egg mixture, optional (before adding milk, see storage tip below)

½ cup cheddar cheese, optional

1 tbsp of oil, avocado or coconut preferred

1/2 cup chopped onion

1 zucchini, finely chopped or grated, optional or may substitute for an alternate vegetable

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder




Preheat oven to 350 degrees.

In a non-stick pan, over medium heat, sauté onion until in oil until golden brown.

In a large glass mixing bowl, combine eggs and milk and whisk well.

Stir in meat, cheese, onion, zucchini, salt, pepper, and garlic powder and whisk again.

Pour egg mixture into lightly greased muffin tin filling only half-way.

Bake egg muffins for 17-20 minutes, or until the center is set and the muffins begin to brown.

Storage: Once cooled, store muffins in a glass container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. If you wish to freeze, omit the milk from this recipe or replace with water.

Reheating: Wrap egg muffins in a damp paper towel and microwave for 20-30 seconds or until heated thoroughly. If frozen, let thaw in the refrigerator before reheating.

Print recipe

Print recipe

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