Low-Carb Egg Muffins for a Grab-and-Go Breakfast
Try this Low-Carb Egg Muffins for a Grab-and-Go Breakfast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
contains dairy
contains eggs
dairy free
pescatarian
- 12 cups and 15 for larger silicone muffin pans.â you can
- (optional if you don’t have spike, use any type of seasoning blend
- fresh-ground black pepper (optional)
- 1-2 cups grated low fat cheese (i like sharp ched use less cheese if using meat; omit the cheese if you want egg
- optional but highly recommended, 3 green onions diced small.
- optional: chopped veggies such as blanched brocco red pepper, sauteed zucchini, sauteed mushrooms, etc. (using ve
- optional: diced canadian bacon lean ham, or crumbled cooked turkey sausage
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 egg muffin (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well.Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork.Bake 25-35 minutes until muffins have risen and are slightly browned and set.Egg muffins can be stored in the fridge for at least a week. Reheat in the microwave for less than a minute to warm them.
