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5 from 1 vote

Breakfast Casserole Muffins

These mini breakfast casserole muffins are the perfect keto diet breakfast. You can make them for brunch or breakfast for your family. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Italian
Keyword: Brunch, Casserole, eggs
Servings: 4 people
Calories: 176kcal

Ingredients

  • 2 Eggs large
  • 1 1/2 cups egg whites
  • 2 tbsp milk
  • 2 garlic minced
  • 1/2 cup green peppers diced
  • 1/2 cup red pepper
  • 1/2 cup Parmesan grated
  • 1 tbsp olive oil
  • 1/2 tsp pepper
  • 1 tsp oregano dried
  • 1 tsp salt

Instructions

  • Preheat oven to 425 degrees.
  • In a large skillet on medium heat, add olive oil and sauté onion and garlic until tender (just about 4 minutes) Add diced bell pepper and saute for another 2 minutes with the onions and garlic.
  • In a mixing bowl, whisk together eggs, egg whites, 2 tsp milk, salt, 1/2 tsp pepper, 1 tsp oregano and 1/2 cup parmesan cheese. Add sauted veggies to mixing bowl and coat well.
  • Spray egg dish or stoneware muffin pan. 
  • Cover the dish with foil and bake 10 minutes at 425 degrees.
  • Reduce heat to 350 and bake for another 20-25 minutes.
  • Breakfast casserole is done when it puffs and a knife inserted in the center comes out clean.

Nutrition

Sodium: 969mg | Calcium: 182mg | Vitamin C: 39.2mg | Vitamin A: 870IU | Sugar: 2g | Fiber: 0g | Potassium: 272mg | Cholesterol: 91mg | Calories: 176kcal | Saturated Fat: 3g | Fat: 9g | Protein: 17g | Carbohydrates: 4g | Iron: 0.8mg