Low Carb Egg Muffins Recipe

Easy Keto Breakfast Egg Muffins Delightfully Low Carb

WebJun 30, 2020 · Preheat oven to 375° F (190°C). Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray. In a large bowl …

Rating: 4.8/5(46)
1. Preheat oven to 375 degrees F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
2. In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
3. Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there's egg left over, pour it on top to fill the wells up to 3/4 full.
4. Bake for 15 minutes or until the muffins are set (no jiggle when touched).

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Healthy Keto Friendly Breakfast Egg Muffins Hurry …

WebJan 13, 2022 · 6 eggs, Salt to taste. Mix in the cheese to the batter. ½ cup cheddar cheese. Add some hot sauce or curry powder. 4-5 splashes hot …

1. Preheat the oven to 200°C/ 390°F.
2. Wash and dice the bell pepper and onions. and put them in a large mixing bowl.
3. Wash the spinach, lightly chop it and add it to the bowl as well.
4. Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.

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LowCarb Egg Muffins Eat. Drink. Love.

WebFeb 2, 2020 · Instructions. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and …

Rating: 4.3/5(27)
1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

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