Lo Carb Egg Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 137.5
- Total Fat: 10.4 g
- Cholesterol: 30.9 mg
- Sodium: 333.9 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.2 g
- Protein: 9.6 g
View full nutritional breakdown of Lo Carb Egg Muffins calories by ingredient
Introduction
Atkins induction friendly breakfast egg muffins. Easy to make, easy to store, easy to eat. Make a batch and have them on hand for a quick breakfast or snack on the go. Atkins induction friendly breakfast egg muffins. Easy to make, easy to store, easy to eat. Make a batch and have them on hand for a quick breakfast or snack on the go.Number of Servings: 15
Ingredients
-
1 lb. bulk breakfast sausage or 1 lb. thick bacon
12 large eggs
2 Tbls. heavy cream or half n half
2 cups Cheddar Cheese, shredded
1 tsp. olive oil or butter
1/4 to 1/2 cup onion, chopped
1/4 to 1/2 cup green pepper, chopped fine
1/4 cup mushroom, chopped fine
1 tsp. dry mustard
1/4 tsp. salt-optional
1/8 tsp. black pepper
dash nutmeg
1/8 tsp. onion powder-optional
dash garlic powder-optional
1/4 to 1/2 cup cooked vegetable, chopped fine optional
Tips
Most any leftover vegetables will work with this recipe. I've used broccoli, cauliflower and spinach and they have all been excellent choices. Keep portions relative to the size of the muffin. If not using meat, a little more salt may be in order. If watching salt intake, omit the salt, there will be enough in the meat and cheese.
Directions
Preheat oven to 375 degrees. Generously grease muffin tins, even if they are non-stick. **Note- do NOT use cupcake liners, muffins will not bake properly and stick to the liner.**
In a large skillet, heat oil or butter over medium-low heat. Saute onion, peppers and mushroom until tender, about 5 minutes, stirring occasionally. Remove from pan and set aside. Brown sausage in skillet. Remove excess fat. Allow to cool slightly and add onion mixture and any optional vegetables and mix. Set aside to continue to cool. ** If using bacon instead, chop cooked bacon into medium bits and add to onion and veggies and mix.
In a large bowl, whisk together well... eggs, cream, dry mustard, black pepper, nutmeg and any other spices of your choice. Stir in cooled meat and/or veggie mixture and cheese.
Fill each muffin tin with 1/4 cup (for smaller size) or 1/3 cup (for larger size) no more than 3/4 full, of the mixture.
Bake for 25 - 30 minutes. Cool for 10 minutes. Slide knife around muffin tin to release egg muffin. Store cooled muffins in plastic container in the refrigerator up to a week.
Serving Size: Makes 15 to 18 muffins
In a large skillet, heat oil or butter over medium-low heat. Saute onion, peppers and mushroom until tender, about 5 minutes, stirring occasionally. Remove from pan and set aside. Brown sausage in skillet. Remove excess fat. Allow to cool slightly and add onion mixture and any optional vegetables and mix. Set aside to continue to cool. ** If using bacon instead, chop cooked bacon into medium bits and add to onion and veggies and mix.
In a large bowl, whisk together well... eggs, cream, dry mustard, black pepper, nutmeg and any other spices of your choice. Stir in cooled meat and/or veggie mixture and cheese.
Fill each muffin tin with 1/4 cup (for smaller size) or 1/3 cup (for larger size) no more than 3/4 full, of the mixture.
Bake for 25 - 30 minutes. Cool for 10 minutes. Slide knife around muffin tin to release egg muffin. Store cooled muffins in plastic container in the refrigerator up to a week.
Serving Size: Makes 15 to 18 muffins