Breakfast Egg Muffins
Breakfast Egg Muffins are low carb, gluten-free and absolutely delicious!
Servings Prep Time
12muffins 4minutes
Cook Time
16minutes
Servings Prep Time
12muffins 4minutes
Cook Time
16minutes
Ingredients
Optional Garnish:
Instructions
  1. First, preheat your oven to 375 degrees Fahrenheit. Spray a 12 cup muffin pan with non-stick cooking spray.
  2. Whisk eggs in a mixing bowl. Then whisk in paprika, salt and pepper. Stir in the diced ham and shredded cheddar cheese.
  3. Pour the mixture into the muffin cups, about 3/4 of the way full. Bake at 375 degrees Fahrenheit for 16 – 20 minutes, or until set. You can do a toothpick test to make sure they are done. Allow to cool for 5 minutes.
  4. Garnish with fresh chopped tomatoes and parsley. Serve and enjoy!
Recipe Notes

The muffins can be stored in an air-tight container in the refrigerator for 3 days and reheated in the microwave.