Breakfast Egg Muffins

Breakfast is the most important meal of the day.  For a vegetarian on a ketogenic diet like me, breakfast is going to be eggs in some form, fake meat like soysage (soy-based sausage) or facon (soy-based bacon), and slices of cheese.  While this is a delicious grouping of foods, it does get a little old.  To change it up, and to make a breakfast that is good on the go, try these egg muffins.  Make the whole dozen and you can refrigerate them for a week or so.  You can microwave them for 20 seconds to heat them up or eat them cold in the morning, both ways are good.

Breakfast Egg Muffins

Ingredients: 

• 12 eggs, scrambled (1 egg for each muffin)
• salt and pepper to taste
• 1-2 cups grated cheese of your choice
• Your choice of veggies: diced onions, peppers, broccoli, mushrooms, etc.
• 4 pieces soy sausage or soy bacon, cooked according to package directions

1. Preheat oven to 375 degrees.
2. In a muffin pan, line each cup with 2 paper liners both brushed with oil or melted butter.
3. In bottom of cup layer to ⅔ full in this order: “meat”, veggies, cheese.
4. Beat eggs and seasonings in a bowl.  Pour egg into each muffin cup until ¾ full.
5. Stir each cup slightly with a fork.  Bake 25 - 35 minutes.
6. Let cool, turn out of the paper liners. Store in a zipper bag in the fridge.

Macros

(Amounts are approximate and may vary with ingredients)

Servings: 12 muffins

Carbs per muffin: 3g

Fat per muffin: 10g

Protein per muffin: 12g