Egg Muffins

These low-carb egg muffins are a delightful and nutritious American breakfast option, packed with protein and flavor. Perfect for meal prep, they're easy to customize with your favorite vegetables and meats.

Ingredients

• Eggs - 4 large
• Spinach - 50 grams, chopped
• Red bell pepper - 50 grams, diced
• Cheddar cheese - 50 grams, shredded
• Cooked bacon - 30 grams, crumbled
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 teaspoon (for greasing)

Steps

1. Preheat the oven to 180°C (350°F) and grease a muffin tin with olive oil.
2. In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
3. Add the chopped spinach, diced red bell pepper, shredded cheddar cheese, and crumbled bacon to the egg mixture. Stir until evenly distributed.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Remove from the oven and let cool for a few minutes before gently lifting the muffins out of the tin.
7. Serve warm or store in the refrigerator for up to 4 days.

Nutrition

• Calories: 210
• Protein: 16 g
• Carbs: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 380 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Low in carbohydrates, making it suitable for low-carb and ketogenic diets.

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