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Tasty, Low-Carb Brunch Egg Muffins

These low-carb brunch egg muffins are full of veggies, are so tasty and so easy to make!

6 egg muffins on a plate, topped with tomatoes and spices.

Tasty, Low-Carb Brunch Egg Muffins

Egg muffins are perfect to serve at brunch parties. Especially for your guests that like to keep their brunching low-carb!

No one wants to be flipping omelets or scrambling eggs away from guests at a brunch party. It’s nice to have everything pre-prepared and easily heated before your guests arrive. However, you don’t want food that TASTES like it’s been reheated.

It’s best to cook up treats for brunch parties that taste just as good as they did when they were first cooked.

These egg muffins are a perfect example. They’re simply delicious, you can make them up to 5 days before your party and simply heat them up when your guests walk in the door.

I don’t only make these for brunch parties, I make a dozen of them at the beginning of the week for my own breakfasts! I simply pop 2 of them in the toaster oven at 350 for about 10-15 minutes and start my day!

In an air-tight container, they’ll last perfectly for a week, and you can even freeze them too!

You can add diced mushrooms, bell peppers, spinach, chopped asparagus, broccoli and other colorful veggies that you like in your omelets!

A Few More Tasty Brunch Ideas

Bloody Mary Deviled Eggs with Bacon and Mini-Hash Browns
St. Patrick’s Day Brunch
Delicious Prosciutto Wrapped Asparagus with Goat Cheese

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

5 from 1 vote
Tasty Brunch Egg Muffins
Prep Time
30 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
1 hr 10 mins
 

These low-carb brunch egg muffins are full of veggies, are so tasty and so easy to make!

You'll require a large mixing bowl, whisk and muffin tin for this recipe. Serve immediately, or store them in the fridge for about a week. To reheat, bake at 350 for 10-15 minutes.

Course: Breakfast
Cuisine: American
Keyword: brunch, low-carb
Servings: 12 Egg muffins
Calories: 164 kcal
Author: Genevieve Morrison
Ingredients
  • 12 eggs

  • 1 red onion
 - small
  • A few cherry tomatoes – to slice and place on top
  • ¼ cup gluten-free sausage – diced or cooked and crumbled
  • 1 tsp. butter – for greasing your muffin tin
  • ¼ tsp. cayenne pepper

  • ¼ tsp. garlic powder
  • 1 tsp. sea salt

  • 1 tsp. fresh ground pepper

  • 1 tsp. chili powder

  • 1-2 cups white cheddar - you can also use pepper jack or parmesan
Instructions
  1. Preheat your oven to 350.

  2. Crack all of your eggs into a big bowl and beat. Mix in the cayenne pepper, garlic powder, sea salt, pepper and chili powder, then mix in the cheese.


  3. Grease your muffin tin and pour the egg mixture only half way into the cups. You should have some left over. Add your other chosen ingredients with a spoon to each cup so that they are evenly distributed, then pour your remaining egg mixture to top off the cups.

  4. Thinly slice a few cherry tomatoes to place in the center of your egg cups if you’re feeling fancy.


  5. Bake for 25-30 minutes. Let them rest in the muffin tin for about 10 minutes once you’ve removed them from the oven.

Nutrition Facts
Tasty Brunch Egg Muffins
Amount Per Serving (1 Muffin)
Calories 164 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 188mg 63%
Sodium 219mg 9%
Potassium 105mg 3%
Total Carbohydrates 1g 0%
Protein 11g 22%
Vitamin A 8.9%
Vitamin C 0.8%
Calcium 16.9%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

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These low-carb brunch egg muffins are full of veggies, are so tasty and so easy to make!

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