Description
Delicious and easy Keto Breakfast Egg Muffins made with pepperoni cups, perfect for a low-carb meal prep.
Ingredients
Scale
- 8 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1/2 cup pepperoni slices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk the eggs together.
- Add the mozzarella cheese, bell peppers, onion, pepperoni, Italian seasoning, salt, and pepper to the eggs and mix well.
- Grease a muffin tin and line each cup with pepperoni slices to form a cup.
- Pour the egg mixture into each pepperoni cup.
- Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
- Allow to cool slightly before removing from the tin.
Notes
- These can be stored in the refrigerator for up to 5 days.
- Reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg