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Recipe: Delicious Low carb veggie egg muffin

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Low carb veggie egg muffin. Health Benefits of Low Carb, High Protein Egg Muffins Eggs are a total nutrient bomb. Simply sauté up some shredded zucchini, garlic, onion and bell pepper and whisk together your eggs with a handful of arugula and a little salt/pepper - now you have yourself some delicious breakfast muffins that will last you a few days! These muffins are high in protein, low in carb and taste amazing with a dollop of salsa!

Low carb veggie egg muffin Best of all, so easy make-ahead breakfast for on the go. Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. You can have Low carb veggie egg muffin using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Low carb veggie egg muffin

  1. It's 12 of eggs.
  2. You need 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. It's 1/2 cup of 2% milk.
  8. You need 1/2 cup of water.

By Paula Todora (Paula T) Save Pin Print. Beat together the milk and eggs. Then mix in the rest of the ingredients. Breakfast egg muffins are a cinch to make!

Low carb veggie egg muffin instructions

  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.

And they are low carb, keto-friendly, and gluten free. So this recipe should be included on your list of keto breakfast ideas!. Place veggies and water in a medium saucepan. Cover and set over high heat. Spray a muffin tin very well with cooking spray.

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