Egg Flaxseed Salsa Breakfast Muffins

Egg Flaxseed Salsa Breakfast Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.6
  • Total Fat: 9.2 g
  • Cholesterol: 201.6 mg
  • Sodium: 202.7 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 10.2 g

View full nutritional breakdown of Egg Flaxseed Salsa Breakfast Muffins calories by ingredient


Introduction

Low carb and low sodium breakfast muffins Low carb and low sodium breakfast muffins
Number of Servings: 12

Ingredients

    Eggs, 12 large, raw
    Flaxseed, 4 tbsp, ground
    Freshly ground black pepper (optional)
    Sweet Mini Peppers, about 6, diced and sautéed lightly in cooking spray
    Jennie-O Turkey Bacon, 6 slices, cooked until crisp
    Weight Watcher's Colby Cheese Sticks, 4 sticks, diced
    Green Mountain Gringo Salsa, Hot, 12 tbsp.



Tips

I batch cook these on Sunday, refrigerate them, and heat them up for breakfast or a pick me up snack throughout the week. Also great for a family brunch!


Directions

Preheat oven to 400 degrees. Crack raw eggs into a large bowl and whisk. Add ground flaxseed and freshly ground black pepper and whisk again until mixed thoroughly. Spoon egg mixture into 12 muffin cups prepared with cooking spray until each cup is about two thirds full. Divide the sautéed peppers and diced cheese sticks evenly into each muffin. Crumble half a slice of bacon into each muffin. Bake in preheated oven for 20 minutes. Allow to cool slightly in the pan, then edge with a knife around each muffin to remove. Top each muffin with 1 tbsp salsa before eating.

Serving Size: Makes 12 regular sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user CAROLISCIOUS.