Breakfast Egg Muffins in Minutes – Keto/GF Friendly!

If you’re not a sweet muffin person, can’t have wheat, are on a Keto diet, or just want something different, you can make “muffins” out of a simple egg base. They take minutes to bake, can be made with whatever you have lying around, or customized in any way you want.

They last about 5 days in the fridge, or about a month in the freezer, and are great to pop in a microwave for a hot breakfast on the go.

Recipe:

• 6 eggs
• 2 tbsp finely chopped onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil

Optional ingredients:

• 1/4 cup grated cheese
• 1/4 cup bacon
• chopped mushrooms and pepper
• chopped tomatoes and low-moisture mozzarella
• shredded chicken and BBQ sauce
• Seriously, whatever is good

Step 1:

Preheat oven to 375°. Dice the onions finely, and break the eggs into a bowl. Add the onions, salt, and pepper, and whisk until well combined.

Step 2: 

Pour the egg mixture into greased muffin tins, not filling more than 3/4 full. Add the toppings gently into each muffin tin, making sure not to overfull, or have toppings spilling over the tin.

Step 3: 

Bake for 20 minutes. The eggs will puff up a lot in the oven, and will fall when they cool. That’s ok, they’re still delicious. Transfer to a wire rack to cool, and store for up to 5 days in the fridge, or 30 days in the freezer