- 8 large eggs
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1/2 cup diced mushrooms
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Cooking spray or muffin liners
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Muffin Pan:
Grease a muffin pan with cooking spray or use muffin liners to prevent sticking.
Whisk the Eggs:
In a large bowl, crack the eggs and whisk them together until well combined.
Add Heavy Cream:
Pour in the heavy cream and continue whisking until the mixture becomes smooth.
Season with Salt and Pepper:
Season the egg mixture with salt and pepper to taste.
Remember that the cheese will also add some saltiness, so go easy on the salt if you prefer.
Prepare the Vegetables:
Dice the bell peppers, onions, and mushrooms into small, uniform pieces.
Add Vegetables to the Egg Mixture:
Gently fold the diced vegetables into the egg mixture until evenly distributed.
Add Shredded Cheese:
Sprinkle the shredded cheddar cheese into the egg mixture and stir to combine.
Fill the Muffin Cups:
Pour the egg and vegetable mixture evenly into the muffin cups, filling each one about 3/4 full.
Bake in the Oven:
Place the muffin pan in the preheated oven and bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
Cool and Serve:
Allow the egg muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Serve warm and enjoy!
- You can customize this recipe by adding other low-carb ingredients like spinach, tomatoes, or cooked bacon.
- These egg muffins can be stored in the refrigerator for a few days, making them a convenient and keto-friendly breakfast option.
Enjoy your Easy Keto Egg Muffins!