Breakfast Egg Muffins 3 Ways are low carb, filling and perfect for meal prep! Whether you’how to make egg batter on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep!

That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go! Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! EGG MUFFINS If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas.

This is more like a 3 in 1 recipe: 3 types of Breakfast Egg Muffins to please everyone! First, you’re going to beat your eggs together with salt and pepper and some finely chopped onion. Pour the egg mixture into your pan and fill with whatever you like! Or follow this recipe and try the best tasting combos! Only 3 ingredients needed to add into this combination! I love these drizzled with a little balsamic glaze!

CHEDDAR Only TWO ingredients needed in this one. To this combo you can add chopped chives or scallions, chopped asparagus or zucchini, or keep them just the way they are. PEPPERS Like one of my favourite frittata at our family breakfast bistro, this one tops them all. You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I’m, not a huge fan to paper sticking to my frittatas. We love serving our egg muffins with diced avocado and chopped tomatoes on the side for added nutrition and good fats.

Even though they don’t have any flour or baking powder and are completely gluten free, they are so fluffy when you bite into them! If in doubt, use parchment paper or cupcake liners to prevent sticking. The muffins puff up while they cook in the oven. 4 of the way up to prevent overflow.