Kimkins Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 114.0
- Total Fat: 8.1 g
- Cholesterol: 194.2 mg
- Sodium: 249.1 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 9.8 g
View full nutritional breakdown of Kimkins Egg Muffins calories by ingredient
Introduction
This low carb treat is awesome for busy folks who want to eat healthy but are always on the go. You can make a double batch and freeze them as they freeze very well and they are very quick and easy to make. This low carb treat is awesome for busy folks who want to eat healthy but are always on the go. You can make a double batch and freeze them as they freeze very well and they are very quick and easy to make.Number of Servings: 12
Ingredients
-
12 large eggs
3 oz shredded asiago cheese
1/4 c shredded colby/monterey jack cheese
4 oz (1/2 c) diced ham
4 oz ( 1/2 c) diced green pepper
1/4 tsp baking powder
seasonings to taste (I use salt pepper and garlic powder)
non stick spray
12 cup silicon muffin pan
(24 muffin tin liners and a metal muffin tin if you don't have a silicon one.
Directions
Pre-heat over to 350 degrees. Mix all eggs cheeses, baking powder and season to taste... I like to use some salt, pepper, and garlic powder. However, you can experiment as you desire. Spary non stick spray into the cups of a 12 cup silicon muffin pan. If you don't have a silicon muffin pan, use 2 muffin liners per cup in a metal pan. Pour egg mixture 2/3 full into each muffin cup. Mix together meat and peppers. (you can experiment with these ingredients as you wish as well. Bacon, Canadian Bacon, Sausage, Hamburger, onion, mushrooms, tomato, etc will all make the cooking times and calorie counts vary.) Put a little of the meat and veggie mixture on top of each egg filled cup and gently press into the egg mixture.
Bake for 15 to 20 minutes or until the egg mixture is slightly brown on top and has risen a bit.
These are wonderful for a healthy "on the Go" breakfast. You can also use them as a low calorie snack option. They freeze well too so don't be afraid to make a double batch.
*****To lower the calorie, cholesterol, and fat content, use 6 whole eggs and 6 egg whites!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user EFAHEY.
Bake for 15 to 20 minutes or until the egg mixture is slightly brown on top and has risen a bit.
These are wonderful for a healthy "on the Go" breakfast. You can also use them as a low calorie snack option. They freeze well too so don't be afraid to make a double batch.
*****To lower the calorie, cholesterol, and fat content, use 6 whole eggs and 6 egg whites!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user EFAHEY.