Description
Low-Carb Egg Muffins with Veggies are a protein-packed, portable breakfast option perfect for busy mornings or meal prep. Filled with colorful vegetables and baked until fluffy, these savory egg bites are low in carbs, gluten-free, and totally customizable with your favorite add-ins like cheese or meat.
Ingredients
Units
Scale
- 8 large eggs
- 1/4 cup milk (dairy or unsweetened non-dairy)
- 1/2 cup bell pepper, diced
- 1/2 cup zucchini, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shredded cheddar or mozzarella (optional)
- Salt and pepper, to taste
- Cooking spray or oil, for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper.
- Stir in bell pepper, zucchini, onion, tomatoes, and cheese (if using).
- Divide mixture evenly into muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until eggs are set and lightly golden on top.
- Let cool slightly, then remove from tin and serve or store.
Notes
- Store in the fridge for up to 4 days or freeze for up to 2 months
- Add chopped spinach, mushrooms, or pre-cooked bacon or sausage for variety
- Reheat in the microwave for 30–45 seconds before serving
Nutrition
- Calories: 140
- Sugar: 2g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg
