Low-Carb Egg Muffins with Cheese and Green Bell Pepper

Deliciously convenient! I added a whole pound of sausage and tossed in a can of green chilies to make them a bit perkier. They were made specifically for a brunch and I was amazed at how even little kids came back for seconds. Super big kids said I should’ve doubled the recipe. Have made them twice since and DH and I love them cold! Gave the recipe to neighbor and she says her kids grab one to eat on the way to the school bus stop. Good stuff.

This is a great recipe and can be altered for any taste. You can add a 1/4 cup water and 1/4 cup mayo so they puff up. Very easy and can be kept in the fridge for days and re-heated as needed. Great for kids in the morning, as they can microwave them on the way out the door and eat them on the bus. Super mom time saver!!!

I love all things breakfast and it’s great having a “muffin” to grab for on-the-go. I added some cream cheese to the mix and cooked the sausage in maple syrup! So very tasty!



WOW! These are delicious! I used Jimmy Dean’s Sausage Skillet package which has peppers, potatoes, onions, and sausage in it-found in the freezer section. Cook the skillet contents first before adding it to the eggs and only use a little more than half of the package. Also, I figured there would be enough seasoning in that that I wouldn’t have to add the garlic powder,black pepper, and salt, but I was wrong. If You use the Skillet package, You should add the garlic powder and pepper, but no salt. Anyways, these are amazing if You follow the recipe exactly too! Who would have thought to bake eggs in cupcake liners. This recipe is a keeper! 🙂

I added in one large minced fresh red pepper and a little Frank’s Hot Sauce. This was quick, easy and filling. I served these with homemade home fries and whole wheat toast. The great thing about recipes like this is they are great with any kind of meat you have on hand or any kind of vegetable you want to throw in.

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I love to grab something like egg muffins for a quick breakfast, Cheese, and Green Bell Pepper Egg Muffins in the fridge are a great way to start out the week! And this grab-and-go breakfast idea is low-carb, gluten-free, and South Beach Diet approved.Low–Carb Egg Muffins Cheese and Green Bell Pepper; gluten-free, South Beach Diet


Ingredients :

1 1/3 cups finely grated cheese (I use Costco Four Cheese Mexican Blend)
1 green bell pepper, seeds and stem cut away and finely diced
3-4 thinly sliced green onions (optional, but recommended)
15 eggs, beaten well
1-2 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)

Preparation :

Preheat oven to 375F/190C. Spray silicone baking cups with nonstick spray.
Dice green pepper and slice green onions. In the bottom of the the baking cups layer green pepper, green onions and cheese, dividing each equally among the 12 baking cups.
Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning with a fork until they are well combined. Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top. (I pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.) Take a small fork and gently “stir” to distribute the ingredients in the egg mixture.
Bake 25-30 minutes, or until the egg mixture is set and starting to brown slightly. (The last few years I’ve been liking them more browned, but if you don’t like them as brown as I do I would start checking after 22 minutes.)
Egg muffins will keep well in the refrigerator for at least a week. I have frozen them, but the frozen ones release liquid when they are microwaved, so now I prefer to just store them in the fridge. To reheat, microwave 45-60 seconds. (Don’t cook too long in the microwave or they get rubbery.

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