If you love omelettes or eggs then you will certainly love these cheesy omelette baked egg muffins. These muffins include cheese, bacon, onions and red bell peppers which together create a flavoursome baked omelette. They are perfect for breakfast or a quick low carb snack.
These baked egg muffins are low in carbs with only 0.5 g carbs per muffin and also low in calories so you can definitely watch your waistline with these delicious breakfast treats. They are delicious warm or cold and are definitely one of my family favourites.
The muffins are so easy to prepare and bake in under 15 minutes. You can serve them alone but I love to eat them with some sliced avocados for a filling meal.
Other Ingredients you can add to the Muffins
These muffins are adaptable and you can add or replace the ingredients as you choose. You can add any of the following chopped ingredients:
- Fried mushrooms
- Raw baby spinach
- Cherry tomatoes
- Yellow bell peppers
- Green bell peppers
- Broccoli
- Ham
- Cooked chicken
- Pancetta
- Cooked turkey bacon
- Cooked sausages
- Feta cheese
- Mozzarella cheese
Ingredients for Egg and Bacon Muffins
- 4 large eggs
- 80g streaky bacon - raw weight (cut in to small pieces)
- 50g cheddar cheese (grated)
- ½ red bell pepper (thinly sliced)
- ½ red onion (finely chopped)
- black pepper (to taste)
- salt (to taste)
How to Make Egg and Bacon Muffins
1. Grease 6 sections of a 12-count muffin tin then set aside and preheat the oven to gas mark 6/400oF/200oC.
2. Heat a frying pan on a medium heat and add in the chopped bacon. Fry for around 3 minutes ensuring you regularly stir. To the bacon, add the onions and peppers then continue to stir fry for another 2 minutes or until the bacon is brown and crispy. Set pan aside.
3. Crack the eggs into a bowl and whisk the eggs together. Season with salt and pepper then add the cooled bacon, peppers and onions to the eggs. Whisk all the ingredients well then spoon the mixture between the 6 greased muffin cups. Sprinkle the cheese on top then bake for 12 - 15 minutes. Allow to cool for 2 minutes then enjoy.
Recipe Tips
- Grease the muffin tins well to prevent the muffins from sticking.
- If you don’t want the hassle of removing the muffins from the muffin tray then you can bake them in cupcake cases.
- You can easily double the recipe and make 12 muffins.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 110kcal | 8.1g | 3.2g | 0.5g |
| Sugars | Fibre | Protein | Salt |
| 0.4g | 0.2g | 8.8g | 0.61g |
Storage
Store any unused muffins in the fridge and consume within 24 hours.
More breakfast recipes
- Mushroom and Spinach Omelette
- Omelette with Ham Cheese and Red Vegetables
- French Toast with Berry Compote
Quick Cheesy Baked Egg Muffins
Ingredients
- 4 large eggs
- 80g streaky bacon (raw weight) (cut in to small pieces)
- 50g cheddar cheese
- ½ red bell pepper (thinly sliced)
- ½ red onion (finely chopped)
- black pepper (to taste)
- salt (to taste)
Instructions
- Grease 6 sections of a 12-count muffin tin then set aside and preheat the oven to gas mark 6/400oF/200oC.
- Heat a frying pan on a medium heat and add in the chopped bacon. Fry for around 3 minutes ensuring you regularly stir. To the bacon, add the onions and peppers then continue to stir fry for another 2 minutes or until the bacon is brown and crispy. Set pan aside.
- Crack the eggs into a bowl and whisk the eggs together. Season with salt and pepper then add the cooled bacon, peppers and onions to the eggs. Whisk all the ingredients well then spoon the mixture between the 6 greased muffin cups. Sprinkle the cheese on top then bake for 12 - 15 minutes. Allow to cool for 2 minutes then enjoy.
Suzy
Thanks for sharing