Low carb veggie egg muffin
Low carb veggie egg muffin

Hey everyone, it’s John, 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 will make it a bit unique. This will be really delicious.

These Low Carb Egg Muffins are packed with protein and other nutrients, and are absolutely delicious! Easy to make ahead and enjoy for breakfast, a healthy snack, or for any meal And that's where these Low Carb Egg Muffins w/ VEGETABLES come in to play when SiSi heads back to school next week. Our breakfast egg muffin recipes are low carb and high in protein.

Low carb veggie egg muffin is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine 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 prepare a few components. You can have 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. Make ready 1 1/2 cup cheddar jack cheese
  3. Prepare 1 zucchini shredded
  4. Get 1 1/2 cup fresh spinach chopped
  5. Prepare 7 mushrooms stemmed and diced (any kind you like, i used white )
  6. Get 1 carrot shredded
  7. Get 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

Eggs are a big favorite for breakfast at our house. We usually keep a few hard boiled eggs in the fridge and to switch things up, I'll make a batch of these Low Carb Chop up your favorite combo of veggies and proteins and mix until combined. These Healthy Veggie Egg Muffins are packed with tons of flavor, are super easy to make, and are perfect for grabbing on-the-go during those busy mornings! These muffins are high in protein, low in carb and taste amazing with a dollop of salsa! Egg muffins are a quick and delicious breakfast choice, loaded with bacon, cheese, and vegetables.

So that’s going to wrap this up for this exceptional food low carb veggie egg muffin recipe. Thank you very much for your time. I am confident 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!