Low Carb Egg Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 51.2
- Total Fat: 1.2 g
- Cholesterol: 54.5 mg
- Sodium: 146.7 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.4 g
- Protein: 7.7 g
View full nutritional breakdown of Low Carb Egg Muffins calories by ingredient
Introduction
Easy to make low carb breakfast. You can add items and spices such as pepper, salt, peppers, spinach, cottage cheese, ham, turkey bacon. Easy to make low carb breakfast. You can add items and spices such as pepper, salt, peppers, spinach, cottage cheese, ham, turkey bacon.Number of Servings: 10
Ingredients
-
2 jumbo eggs
2 cups better n eggs substitute
.25 cup fat free shredded cheese
.5 cup cooked broccoli
.25 cup mushroom
Directions
mix all ingredients in a bowl. Pour into canola sprayed muffin pan. Pour mixed ingredients into 10 of the 12 muffin sections. Bake in oven at 350 for 15-20 min. Egg muffins will rise. Muffins will go down after you pull out. I put mine in the fridge on Monday AM in sandwich bags to take to work. To reheat, put on plate in microwave for 40-55 secs.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user TKIRCH1970.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user TKIRCH1970.