Looking for a quick, healthy breakfast that’s keto-friendly, low-carb, and perfect for meal prep? These Mushroom and Cheddar Egg Muffin Cups are packed with protein, veggies, and cheesy goodness ideal for busy mornings or on-the-go snacks!
Ingredients:
6 large eggs
1/4 cup unsweetened almond milk (or regular dairy milk)
1/2 cup sliced mushrooms
1/4 cup chopped green onions
1/2 cup shredded sharp cheddar cheese
1/2 tsp garlic powder
Salt and black pepper, to taste
Cooking spray or oil for greasing
Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with cooking spray.
- In a small skillet over medium heat, sauté the mushrooms in a bit of oil for about 3–4 minutes until tender.
- In a mixing bowl, whisk together the eggs, almond milk, garlic powder, salt, and pepper.
- Fold in the sautéed mushrooms, chopped green onions, and shredded cheddar cheese.
- Pour the egg mixture evenly into the muffin cups.
- Bake for 20–22 minutes, or until the egg cups are fully set and lightly golden on top.
- Let them cool slightly before removing from the tin. Enjoy warm or refrigerate for a grab-and-go breakfast option all week!
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