Low Carb Egg Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 large Egg, fresh, whole, raw 74 gram(s) bell pepper, red, sweet, raw .33 cup, chopped Onions, raw 1 serving Cheese, Great Value Finely Shredded Italian Style (1/3 Cup) 6 medium slices, cooked (raw pro Bacon, pork, microwaved Salt, pepper to taste (or seasonings of choice)
Grease muffin cups. Preheat oven to 375 degrees. Divide veggies and meat evenly in cups. Mix eggs - approx 1/4 cup in each muffin cup. 2/3 full. Mix slightly with fork. Bake for 20 minutes or until set and slightly browned. If baked too long, eggs get rubbery. Cool 15-20 min before refrigerating. Will last at least a week in frig. Reheat in microwave for 30-45 seconds
Serving Size: 1 muffin
Serving Size: 1 muffin
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 6.9 g
- Cholesterol: 192.3 mg
- Sodium: 168.3 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 8.8 g
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