Description
These Boursin Cheese Egg Muffins are the perfect low-carb breakfast or snack! Packed with creamy Boursin cheese, red bell pepper, and broccoli, they’re flavorful, protein-packed, and easy to make.
Ingredients
Units
Scale
- Boursin Cheese: 4 ounces
- Eggs: 6 large
- Red Bell Pepper: 1 medium, chopped
- Broccoli: 1 cup, chopped into small florets
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
- Prepare the Veggies: Chop the red bell pepper and broccoli into small pieces. You can sauté the vegetables in a skillet over medium heat for a few minutes to soften them, but this step is optional.
- Mix the Eggs and Cheese: In a large bowl, whisk together the eggs and Boursin cheese. Add salt and pepper, and stir to combine until the mixture is smooth.
- Add the Veggies: Fold in the chopped bell pepper and broccoli, mixing them evenly into the egg mixture.
- Fill the Muffin Tin: Spoon the egg mixture evenly into the muffin tin, filling each cup about three-quarters of the way full.
- Bake to Perfection: Bake the muffins for 15-18 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Serve and Enjoy: Let the muffins cool slightly before serving. Enjoy them as a hearty breakfast or a savory snack!
Notes
- Store leftover muffins in an airtight container for up to 5 days or freeze for up to 1 month.
- Feel free to add other veggies like spinach, mushrooms, or zucchini.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg