How To Make Whole 30 Egg Muffins Recipe
These delicious Whole 30 Egg Muffins are perfect for a quick and easy breakfast on the go.
Serves:
Ingredients
- 8 large eggs
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup coconut milk
- 1 tsp garlic powder
- salt and pepper, to taste
- cooking spray
Instructions
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Preheat oven to 350°F (175°C) and grease a muffin tin with cooking spray.
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In a bowl, whisk together the eggs, coconut milk, garlic powder, salt, and pepper. Set aside.
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Add the diced bell pepper and onion to the muffin tin.
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Pour the egg mixture over the vegetables, filling each muffin cup about 2/3 full.
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Bake for 15-20 minutes, or until the egg muffins are set and the tops are golden brown.
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Let the muffins cool in the tin for a few minutes before removing them using a knife to loosen the edges.
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Serve and enjoy!
Nutrition
- Calories : 177kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 372mg
- Sodium : 352mg
- Total Carbohydrates : 4g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 14g
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