Low carb veggie egg muffin
Low carb veggie egg muffin

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, low carb veggie egg muffin. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

How to make EGG MUFFINS breakfast recipe -LINK TO NEW UPDATED VIDEO IN DESCRIPTION. Our breakfast egg muffin recipes are low carb and high in protein. Breakfast Egg Muffins are the perfect low carb & keto breakfast for on the go.

Low carb veggie egg muffin is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Low carb veggie egg muffin is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook low carb veggie egg muffin using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Low carb veggie egg muffin:
  1. Make ready 12 eggs
  2. Get 1 1/2 cup cheddar jack cheese
  3. Prepare 1 zucchini shredded
  4. Make ready 1 1/2 cup fresh spinach chopped
  5. Make ready 7 mushrooms stemmed and diced (any kind you like, i used white )
  6. Get 1 carrot shredded
  7. Prepare 1/2 cup 2% milk
  8. Get 1/2 cup water

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.

Steps to make Low carb veggie egg muffin:
  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

Healthy Paleo Breakfast Egg Muffins Recipe - Low Carb - Healthy egg muffin cups are the perfect grab-and-go breakfast or snack. Allow to cool before storing in a container with a tight fitting lid and pop them in the fridge to eat throughout the week! Low Carb Egg Muffin make a healthy breakfast meal. Packed with protein to give you energy for busy mornings. Add any other seasonings you like.

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