Low Carb Breakfast Muffins
- Number of Servings: 12
Ingredients
8 large eggs, whisked with 3 Tblspns water. 2 stalks green onions, diced1/2 tsp sea salt12 cherry tomatoes, sliced in half1/2 cup mushrooms, diceddash Pepper, black5 slices Bacon, center cut
1. Preheat oven to 350.
2. Fry bacon in cold pan until almost crispy. Drain on paper towel. Drain grease from pan and wipe out.
3. Spray pan with olive oil. Saute mushrooms to soften, about 2 mins. Remove from heat.
4. Tear bacon into small strips.
5. Grease muffin tin.
6. Place bacon in bottom of tins, evenly distributed. Add mushrooms, 2 tomatoes halves, and fill to top with the egg mixture.
7. Sprinkle the top with seasalt, pepper. And green onion.
8. Bake for 15 minutes. If still soft or have not risen, bake another 5 minutes.
9. Once risen, remove from oven and cool.
10. This keeps in the fridge for 4 days in a sealed container.
Serving Size: Makes 12 muffins
Number of Servings: 12.0
Recipe submitted by SparkPeople user RAINEA1.
Serving Size: Makes 12 muffins
Number of Servings: 12.0
Recipe submitted by SparkPeople user RAINEA1.
Nutritional Info Amount Per Serving
- Calories: 76.7
- Total Fat: 5.3 g
- Cholesterol: 128.2 mg
- Sodium: 247.0 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 6.1 g
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