Recipe: Delicious Low carb veggie egg muffin

Low carb veggie egg muffin. Breakfast Egg Muffins are the perfect low carb & keto breakfast for on the go. Our breakfast egg muffin recipes are low carb and high in protein. When we first came across these Low Carb Egg Muffins it suckered us in instantly, but also looked a little fiddly and time consuming.

Basic Steps for Making Low-Carb Egg Muffins: (Scroll down for printable master recipe which has much more information about ingredients and amounts.) Decide what other meat and/or vegetables you want to include in your person egg muffin variation. Cut the vegetables into small bite-sized. Egg muffins are a healthy, easy, on-the-go breakfast. You can cook Low carb veggie egg muffin using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Low carb veggie egg muffin

1. It's 12 of eggs.
2. It's 1 1/2 cup of cheddar jack cheese.
3. It's 1 of zucchini shredded.
4. It's 1 1/2 cup of fresh spinach chopped.
5. You need 7 of mushrooms stemmed and diced (any kind you like, i used white ).
6. It's 1 of carrot shredded.
7. Prepare 1/2 cup of 2% milk.
8. Prepare 1/2 cup of water.

They're filling, low-carb, keto friendly and perfect for meal prepping! They're filling, low-carb, and perfect for meal prepping. Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week! Healthy Paleo Breakfast Egg Muffins Recipe - Low Carb - Healthy egg muffin cups are the perfect grab-and-go breakfast or snack.

Low carb veggie egg muffin step by step

1. Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray..
2. Crack open and beat all 12 eggs in a big bowl along with the milk and water..
3. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well..
4. Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top..
5. Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled..
6. After cooling flip over on to baking sheet and let cool an additional 3 min..
7. Enjoy. 2 per serving. I can get 24 out of this recipe.

This method makes the best low carb, paleo breakfast egg muffins recipe ever! These muffins are perfect on a english muffin, great before or after a workout, and perfect for a low-carb, gluten free snack. The egg base is The best part of these muffins? They're like mini fritatas and are completely easy to make. Simply layer the veggies and cheese you'd like to use in.

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