Low Carb Egg Muffins Using Leftovers is a simple way to use leftovers and turn them into a new meal that your family will love.
“Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?” – Frank McCourt, ‘Angela’s Ashes’
I hate wasting food, and I’m sure you do too and this recipe is the perfect one to keep money in your pocket.
This recipe is brilliant because it uses leftovers as accents to a yummy and healthy breakfast. You can even bake them and take them on the go. What could be easier?
Eggs are one of the best protein sources for a busy family because they are so inexpensive and versatile.
Take this basic recipe and let your imagination soar to create fun combinations.
One of the best things about making egg muffins is that you can make each one different to cater to your family member’s preferences. It all goes in the same muffin pan.
If you like yours spicy, no problem – just add a little heat to your muffins and leave it out of the others.
I even make extra muffins for my fur kids. They love them!
Here are some fun facts about eggs:
1) The thickness of the eggshell depends on the age of the laying chicken. Younger chickens lay thicker shelled eggs, while older chickens lay thinner shelled eggs.
2) You can tell an egg is old by placing it in a glass of water. If the egg floats, you should throw it away.
3) According to the Agricultural Marketing Resource Center, the top five states that produce the most eggs for the United States are: Iowa, Indiana, Ohio, Pennsylvania, and Texas.
4) In 2017, 92.1 billion eggs were sold in the United States.
5) Egg whites and egg yolks have the equal amount of protein.
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Since you clicked on a recipe for homemade egg muffins, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 23,000 like-minded souls.
It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.
Here’s how to make Low Carb Egg Muffins Using Leftovers:
Ingredients for Low Carb Egg Muffins
1) Any leftover diced vegetables you have, such as red peppers, green peppers, onions, peas, zucchini, or tomatoes.
2) Herbs and spices such as rosemary, garlic powder, basil leaves minced, oregano, or minced sage. You can also add diced jalapeños to give it a kick.
3) Grated leftover cheese like Parmesan, cheddar, Monterey Jack, or mozzarella.
4) Diced leftover already cooked meat like bacon, chicken, ham, or beef.
5) 2 eggs per muffin
6) 1 tablespoon cream per muffin
7) Butter and oil
8) Salt and pepper to taste
Directions for How to Make Egg Muffins:
1) Preheat oven to 350 degrees.
2) In a skillet, cook your selected vegetables until tender with enough butter or oil to make sure they don’t stick to the pan. Season them with selected spices.
3) In the muffin pan, butter each muffin cup.
4) Add 2 tablespoons grated cheese in the bottom of each muffin cup.
5) Add 1/4 cup of sautéed vegetables on top of the grated cheese (less if you prefer more meat.)
6) Add leftover meat (at least 2 tablespoons per cup.)
7) Beat the eggs with the cream and pour the mixture in each muffin cup. Leave a half-inch at the top of each cup.
8) Season with salt and pepper to taste.
9) Top off each muffin cup with a little bit more grated cheese.
10) Bake for 10-15 minutes, until the egg is cooked and the cheese is browned.
Here’s the Printable Version Low Carb Egg Muffins Using Leftovers:
- 1) Any leftover diced vegetables you have, such as red or green peppers, onions, peas, zucchini, or tomatoes.
- 2) Herbs and spices such as rosemary, garlic powder, minced basil leaves, oregano, or minced sage. You could also use diced jalapeños to give it a kick!
- 3) Grated leftover cheese like Parmesan, cheddar, Monterey Jack, or mozzarella.
- 4) Diced leftover already-cooked meat like ham, bacon, chicken, or beef.
- 5) Two eggs per muffin.
- 6) 1 tablespoon of cream per muffin
- 7) Butter or oil.
- 8) Salt and pepper to taste.
- Preheat oven to 350 degrees.
- In a skillet, cook your selected vegetables until tender with enough butter or oil so they don't stick to the pan. Season them with selected spices.
- Butter each muffin cup in the muffin pan.
- Add 2 tablespoons of cheese to the bottom of each muffin cup.
- Place 1/4 cup sautéed vegetables on top of the grated cheese (less if you prefer more meat.)
- Add leftover meat (at least 2 tablespoons per cup.)
- Beat eggs with cream and pour mixture in each muffin cup. Leave 1/2 inch at the top of each muffin cup.
- Season with salt and pepper to taste.
- Top each muffin cup with a little bit more grated cheese.
- Bake 10-15 minutes, until the egg is cooked and the cheese is browned.
Tips for making this Egg Muffin Recipe:
1) These egg muffin cups will keep in the refrigerator for five days. I adapted this recipe from one I found in Mother Earth News.
2) Make sure you grease your muffin pan, so the breakfast egg muffins come out easily.
3) I’m in love with muffin tins that have built-in air flow. Plus the bakeware comes in pink! You can find them here on Amazon.
I make these all the time in my muffin pan and the egg cups just pop out.
4) Leave some room at the top of your muffin pan because the muffin tin eggs puff up a bit, and you want to prevent the mixture from overflowing the cup.
5) Let your muffins cool a bit before removing them from the pan.
6) If your muffins stick at all, simply take a spatula and run them around the rim of the egg bake muffins.
7) Egg muffins make a great gift idea for a friend or family member that is stressed out. Simply make a batch of breakfast egg muffins and let him or her know to store them in the freezer for a quick breakfast for someone who is short on time.
How do you store breakfast egg muffin cups?
Place cooled egg muffins in an airtight container and refrigerate up to five days.
Can you freeze this egg muffin cups recipe?
Yes, you can. Simply wrap each muffin cup individually in plastic wrap and place in a freezer bag.
Baked eggs in muffin tin can last up to two months in the freezer.
Egg muffin combinations:
1) Taco egg cups – taco meat, chopped tomatoes, sliced black olives, pickled jalapeños, cheddar cheese, and chopped green onions. Top the egg muffin cups with sour cream and salsa.
2) Smoked salmon egg muffins – add smoked salmon, cream cheese, and dill to take your breakfast egg muffins to another level.
3) Caprese egg cups – mozzarella, sun-dried tomatoes, and fresh basil will make your taste buds sing.
4) Southwest egg muffins – black beans, tomatoes, green chiles, and shredded pepper jack cheese.
5) Pizza egg cups – pizza sauce, red chili flakes, sautéed onions and mushrooms, pepperoni, and mozzarella cheese.
6) Greek egg muffins – sautéed spinach with garlic, feta cheese, artichokes, and sun-dried tomatoes.
7) Prime rib egg cups – Prime rib, horseradish sauce, and Provolone cheese.
8) Leftover Thanksgiving egg muffins – turkey, mashed potatoes, stuffing, and sweet potatoes would taste delicious.
9) Hearty chili egg cups – leftover chili, green onions, cheddar cheese, and topped with sour cream and a slice of jalapeño.
10) Vegetarian egg muffins – red bell peppers, mushrooms, peas, and carrots are just some ideas.
The possibilities are endless.
Now you finally know what to do with those leftover ingredients that would have otherwise gone to waste. I wrote another post called: How to Save Money by Using Leftover Ingredients that you might be interested in.
We’ve reached the end of Low Carb Egg Muffins with Leftover Ingredients. I hope you enjoyed it.
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