Low-Carb Breakfast Egg “Muffins”


  • Vegetable cooking spray
  • 6 tablespoons shredded 2% cheddar cheese, divided
  • 6 tablespoons frozen mirepoix mix (onion, celery, bell pepper), thawed
  • 6 tablespoons chopped ham (6 slices bacon, chopped sausage,
    creamed spinach, chopped broccoli, mushrooms, etc.)
  • Mrs. Dash, ground pepper, and nutmeg to taste
  • 6 whole large eggs
  • 6 tablespoons half and half
  • 3 tablespoons shredded 2% Monterey Jack cheese, divided


    Preheat oven to 350 degrees. Coat the muffin tin (6 1-cup)with the cooking spray.

    Place 1 tablespoon of cheddar in each cup.

    Add 1 tablespoon of the thawed veggies to each cup.

    Add 1 tablespoon of the meat (or other mixture) to each cup.

    Season with the Mrs. Dash, ground pepper, and nutmeg.

    Make a well in the center of each cup and carefully crack an egg into each cup.

    Top with 1 tablespoon of half and half in each cup.

    Sprinkle with ½ tablespoon of Monterey Jack cheese in each cup.

    Bake at 350 degrees for 18-20 minutes. Let cool for 5 minutes and loosen around the edges. Flip over and serve. Great topped with salsa or as a sandwich in an English muffin or chopped in a wrap. May be refrigerated when completely cooled and then heated in the microwave for 30-45 seconds. Serves 6.
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