Low-Carb Breakfast Egg Muffins

A low-carb muffin, say what? Yes, its true. I love this recipe and make these often (especially when I know I am going to have a busy week).

I make 6 egg muffins on Monday morning, or even Sunday night. I store them in an air-tight container in the fridge and then each morning, I just pop one (or two, if I need it) into the microwave for 15-20 seconds to heat and I am off. Freeze them if it will take you more than 4-5 days to finish the batch.

Start with 5 eggs (or use 3 whole eggs and 3 egg whites if you need to cut back on your cholesterol intake). Crack and beat the eggs lightly in a bowl. Add 2 tablespoons of milk or cream. Now add about 1 cup of whatever veggies you have in your fridge. I use chopped up broccoli or asparagus left over from the night before. Or, I’ll chop up 1/2 onion, 1/2 green or red pepper. Sometimes I’ll go crazy and do 3 colors of pepper, and onion, and spinach, and tomato.  The veggies can be raw or cooked, just make sure they are dry and chopped into small pieces. Mix the veggies into the eggs, add a dash of salt and pepper, and/or any seasoning you enjoy, maybe even a dash of garlic powder or cayenne pepper. Then spoon the mixture into a muffin tin (this should fill 6 cups- each about 3/4 full). Be sure you put a little Pam spray or oil in each cup first (bottom and sides, so they come out easily). Then sprinkle a little bit of any kind of cheese on top. I use about 1/3 cup shredded cheddar for 6 muffins. Bake for 18-20 minutes at 350. They should be firm to the touch, and light brown on top. Cool, eat, store, refrigerate, or freeze. Have on hand for a busy morning. Depending on the veggies you add, you are looking at between 1-5 grams of carbs per muffin! Yes, that is it!

If you like ham or bacon, those can be added in as well. Search online for lots of other variations and recipes for healthy or low-carb egg muffins. Enjoy!

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