Breakfast Egg Muffins

June 8, 2017
Office of Dr. Steven Fass


This low-carb, high-protein, portable breakfast is great for busy mornings. Whip up a batch on Monday and enjoy the leftovers all week, and change up your toppings each day for a fresh breakfast that will keep you from crashing later. Pair with fruit or whole wheat toast and you’ve got the day off to a bright–and healthy–start.

Breakfast Egg Muffins


12 large eggs

1 cup chopped leafy greens (spinach, kale, swiss chard, even broccoli)

1/2 cup diced onion (optional)

3/4 cup choppedĀ favorite veggie (cherry tomatoes, peppers, mushrooms)

1/4 cup non-fat milk

1/2 cup browned breakfast sausage (optional)



In a large bowl, whisk together eggs and milk. Season with salt and/or pepper to taste. Add chopped veggies. Divide mixture evenly between 12 greased muffin cups. (Silicone muffin cups work great.) Bake at 350 for 20-25 minutes or until eggs are cooked through.


Serving Suggestions:

Add crumbled feta cheese, shreddedĀ cheese of choice, salsa, or sliced avocado to suit your liking. Enjoy!

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