Low carb veggie egg muffin
Low carb veggie egg muffin

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, low carb veggie egg muffin. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Low carb veggie egg muffin is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Low carb veggie egg muffin is something which I’ve loved my entire life.

Health Benefits of Low Carb, High Protein Egg Muffins. Eggs are a nutrient, mineral and protein bomb. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.

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

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

Breakfast egg muffins are a cinch to make! And they are low carb, keto-friendly, and gluten free. So this recipe should be included on your list of keto breakfast ideas!. These baked egg cups tick all the boxes, folks.

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

They're also low in carbs for those of you on a low-carb or keto diet. Beat together the milk and eggs. Then mix in the rest of the ingredients. Divide the egg mix equally in. Eggs are a big favorite for breakfast at our house.

So that’s going to wrap this up for this exceptional food low carb veggie egg muffin recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!