Easy Egg Muffins
Easy Egg Muffins are perfect for a gluten-free, low carb snack or breakfast. This egg bites recipe is simple to make and they are so easy to prep in advance.
Servings: 12
Calories: 191kcal
Ingredients
- 8 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 8-10 ounces bacon bits
- 6 ounces sharp cheddar cheese shredded
Instructions
- Preheat oven to 400°. Thoroughly grease a 12-muffin tin. Set aside. Whisk eggs, milk, and garlic powder together in large bowl.
- Place 1 tablespoon each of bacon and shredded cheese into each muffin well. Pour egg mixture over top to fill ¾ full. (It's easier to pour the egg mixture if you place it in a glass measuring cup or a bowl with a spout.)
- Bake 13-15 minutes or until eggs appear cooked and no liquid is visible. The eggs will puff up as they cook, but then they will deflate as they cool down. Allow to cool in pan for about 5 minutes before removing from the pan. To easily remove the eggs from the muffin tin, run a knife around the edges and they should pop right out.
Nutrition
Calories: 191kcal | Carbohydrates: 6g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 470mg | Potassium: 86mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 306IU | Vitamin C: 0.4mg | Calcium: 139mg | Iron: 1mg