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Savory Egg Muffins (Gluten, Dairy, Grain Free, Low Carb) From Inside
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Savory Egg Muffins (Gluten, Dairy, Grain Free, Low Carb)

These savory egg muffins are easy to make, nutricious and perfect to make for breakfast or snack
Course Afternoon Snack, Breakfast, Healthy Snack, Meal Prep
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Quick, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Muffins

Ingredients

  • 6 Eggs
  • 2 tbsp Milk (I used almond milk)
  • 2 tbsp Sundried tomatoes roughly chopped
  • 2 tbsp Olives pitted and roughly chopped
  • 3 tbsp Feta cheese diced
  • 1 tbsp Yellow cheese of choice (optional)
  • 1 tsp Black pepper
  • Salt, to taste

Instructions

  • Preheat the oven to 175 degreese Celsius.
  • Whisk eggs in a bowl until small bubbles start to form on the surface.
  • Add milk, salt and black pepper to the bowl and whisk again.
  • Add sundried tomatoes, olives, feta cheese and yellow cheese (if using) to the egg batter.
  • Grease the muffins tins unless your using silikon or non stick muffins tins.
  • Divide the batter into muffin tins, filling them 7/8.
  • Bake in the oven for 15-20 minutes, until the eggs are set and golden brown.
  • Let cool for a few minutes and remove from the tins.