These Perfect Healthy Egg Muffins are made with 4 simple ingredients and are great for meal prep. They are easy and perfect Paleo/Whole30 breakfast.
Healthy Egg Muffins Recipe by JUSTIN + ERICA WINN
If you need a meal prep breakfast that travels well, you can’t do much better than these healthy egg muffins. Just heat up a couple and carry them out the door or take a container to work with you to throw in the microwave.
INGREDIENTS:
- 1/2 lb pre-cooked ham, diced (can sub bacon or sausage)
- 1 bell pepper, finely diced
- 1/2 onion finely diced
- 10 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp avocado oil or other fat of choice.
INSTRUCTIONS:
- Preheat the oven to 375° Fahrenheit.
- Chop ham, bell pepper, and onion as noted.
- Crack eggs in a large bowl and whisk well. Add the chopped ingredients and 1/2 tsp each of salt and pepper and mix.
- Grease muffin tin with fat/oil (make sure each section is covered well from top to bottom or the eggs will stick). Or you can use muffin tin liners.
- Spoon the egg mixture into the muffin tin, filling them almost full (they will puff up while cooking).
- Place in the oven and bake for 20 minutes.
WHY MEAL PREP?
Feel that doing as much meal prep on the weekend as time allows will make your work week much easier and allow you to stay on track with healthy eating goals/habits.
Other recipes you might like to try: Scrambled Eggs with Cheese, Keto Lasagna Eggplant, Baked Eggs With Cheese
Perfect Healthy Egg Muffins
These Perfect Healthy Egg Muffins are made with 4 simple ingredients and are great for meal prep. They are easy and perfect Paleo/Whole30 breakfast.
Ingredients
- 1/2 lb pre-cooked ham, diced (can sub bacon or sausage)
- 1 bell pepper, finely diced
- 1/2 onion finely diced
- 10 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil or other fat of choice
Instructions
- Preheat oven to 375° Fahrenheit.
- Chop ham, bell pepper and onion as noted.
- Crack eggs in a large bowl and whisk well. Add the chopped ingredients and 1/2 tsp each of salt and pepper and mix.
- Grease muffin tin with fat/oil (make sure each section is covered well from top to bottom or the eggs will stick). Or you can use muffin tin liners.
- Spoon the egg mixture into the muffin tin, filling them almost full (they will puff up while cooking).
- Place in the oven and bake for 20 minutes. Remove and allow to cool slightly before serving. These can be refrigerated and keep well for 4-5 days (great for meal prep).
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet.
Nutrition Facts
Calories 311kcal | Carbohydrates 3g | Protein 26g | Fat 20g | Saturated fat 6g
