These Low-Carb Egg Muffins with Veggies are great for breakfast BUT you could also serve them for lunch or dinner (or as a quick snack on the go!). Avoid skipping breakfast by making these savoury breakfast muffins ahead of time.
About this Recipe
I know I know – it’s been a while since my last blog post! In my defence, it’s been a busy summer so far. That’s why I don’t want to spend my time whipping up an elaborate breakfast before work. Having said that, I still like to get in veggies first thing in the morning. Most of the time, I would have a Green Breakfast Smoothie BUT sometimes I’m craving a more savoury breakfast. If you’re like me, shake up your morning routine with these quick & easy Low-Carb Egg Muffins with Veggies. They are vegetarian, low-carb, gluten-free, and can be made ahead of time. It’s the perfect breakfast when you’re in a hurry. Leeet’s do this!
Ingredients for Low-Carb Egg Muffins with Veggies
For this recipe, you will need 11 simple ingredients: eggs, milk, mushrooms, bell pepper, olives, cherry tomatoes, spring onions, basil leaves, Feta cheese, and salt & pepper. Of course, if you like to switch it up, feel free to add your favourite veggies. These Low-Carb Egg Muffins with Veggies are not only packed with veggies but the veggie combinations are endless. That’s why they are a great way to use up leftover veggies since you can add in almost anything you’d like. I added crumbled Feta cheese but feel free to use your favourite cheese instead (e.g., grated cheddar, parmesan, or mozzarella). Also, I highly recommend NOT to omit the milk as it gives the breakfast muffins a more fluffy texture.
How to make Low-Carb Egg Muffins with Veggies
Easy-Peasy. Basically, all you need to do to make these Low-Carb Egg Muffins with Veggies is (1) crack your eggs in a bowl, (2) whisk them together with the milk, (3) stir in the veggies and Feta Cheese, (4) season with salt & pepper, (5) spoon the mixture into your muffin pan, and (6) bake them for about 20 minutes. Do NOT forget to spray-oil your muffin pan, and make sure that every inch (including the sides!) is coated or otherwise the muffins will stick to the pan.
How to serve Low-Carb Egg Muffins with Veggies
These Low-Carb Egg Muffins with Veggies are great for breakfast BUT you could also serve them for lunch or dinner (or as a quick snack on the go!). I usually pair mine with toast (or English muffins), avocado, and cherry tomatoes on the side. By the way, you can eat these fluffy savoury muffins hot OR cold. They can be refrigerated, in an airtight container, for up to 2 days. Just make sure to let them cool completely before storing them. To reheat your breakfast muffins, simply pop them into the microwave for about 15-30 seconds (use the oven or a pan if you don’t have one!). Please keep in mind that microwave times can vary so you may need to adjust the time. Enjoy your Low-Carb Egg Muffins with Veggies!
More Cooking Inspiration
If you prefer your breakfast to be sweet, check out my recipes for overnight oats:
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Low-Carb Egg Muffins with Veggies
- 6 eggs
- 1/4 cup milk
- 3 big mushrooms finely sliced*
- 1/2 red bell pepper finely sliced*
- 5 olives finely sliced*
- 3 cherry tomatoes quartered
- 2 spring onions finely chopped
- 10 basil leaves finely chopped
- 0.4 cups Feta cheese crumbled
- salt & pepper to taste
- Preheat the oven to 375 degrees F (or 160 C fan-forced).
- Coat a muffin pan with spray oil and set aside.
- In a bowl, whisk together eggs and milk.
- Combine chopped veggies and crumbled Feta cheese. Mix well.
- Add veggie mixture to egg mixture.
- Season to taste with salt and pepper.
- Transfer egg/veggie mixture to muffin pan and fill muffin moulds (about ⅔ for each muffin).
- Bake the Low-Carb Egg Muffins with Veggies for about 20 minutes or until the tops are slightly browned (they will rise!).
- Remove the muffin pan from the oven and let the breakfast muffins cool for at least 5 minutes before serving.
- Enjoy your homemade Low-Carb Egg Muffins with Veggies!