Make up a batch of delicious low carb muffins and you'll always have a quick breakfast snack to grab on the go! These freeze and reheat beautifully! Warm for 15 second in microwave.
Ingredients (makes 12)
- 12 medium eggs (or 4 eggs & 8 egg whites for less fat)
- 1 cup shredded lowfat cheddar cheese (don't pack it down)
- 1 green onion
- 1 cup bell pepper, zucchini or mushrooms
- 4 oz Canadian bacon, lean ham or cooked turkey sausage
- 1 tsp each salt & pepper
Preheat oven to 350 F. Use a 12 cup silicone muffin pan for best results. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
Chop veggies very fine. Beat eggs, cheese and spices together in a large mixing bowl with a whisk. Pour into muffin pan until 2/3 full. Mix meat & veggies together and add by small spoonfuls on top of each muffin and gently push down into the egg mixture. Bake 15-20 minutes until muffins have risen and are slightly browned and set.
Chop veggies very fine. Beat eggs, cheese and spices together in a large mixing bowl with a whisk. Pour into muffin pan until 2/3 full. Mix meat & veggies together and add by small spoonfuls on top of each muffin and gently push down into the egg mixture. Bake 15-20 minutes until muffins have risen and are slightly browned and set.
Nutritional Info (per muffin with Canadian bacon & mushrooms)
- Calories: 92
- Carbs: 1 gram
- Protein: 10 grams
- Fat: 5 grams
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