Egg muffins are the perfect on-the-go breakfast that's healthy, low-carb, and great for meal prep. Just switch up a few simple ingredients to create delicious combinations that will last you through the week.
Basic Recipe
INGREDIENTS
- 6 eggs
- 1 cup milk
- 6 pcs mission wraps
- Salt and pepper (to taste or not at all)
TOPPINGS
- Bacon (cooked)
- Spring onions
- Cheddar Cheese
DIRECTIONS
- PREHEATED OVEN: 350F
- Scramble the eggs.
- Add Milk.
- Stir up again. (add salt and pepper...or other seasonings to taste)
- Spray muffin tin (unless using silicone).
- Roll up tortillas and cut to size for muffin tin.
- Spread out in each muffin.
- Pour egg mixture over each.
- Add toppings.
- BAKING TIME: 20-25 minutes
- Let it cool down a bit before removing.
Here's another variation...
Ingredients
- Burrito tortillas
- 6 eggs
- 1/2 cup cooked chopped bacon
- 1/2 cup chopped ham
- 1/2 cup cooked hash browns
- 1 cup shredded cheese
- 1-2 tablespoons of chopped fire-roasted green chilies
- 1/2 tablespoon West Coast Shake or Mexican seasoning
Instructions
-
Roll up 3 tortillas
-
In a jumbo muffin tin, cut tortillas to fit the cups
-
Spread out the tortillas a bit
-
Mix the eggs, bacon, ham, hash browns, 1/2 cup of the shredded cheese, the seasoning and the chilies
-
Pour the mix evenly over the top of each tortilla
-
Cover the muffins with the rest of the cheese
-
Place in a 350F oven for 20-25 minutes or until the egg is cooked through
-
Remove, let cool, serve and enjoy!
