Bacon Egg Muffin, Low Carb
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 215.5
- Total Fat: 19.3 g
- Cholesterol: 319.0 mg
- Sodium: 310.6 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.3 g
- Protein: 13.9 g
View full nutritional breakdown of Bacon Egg Muffin, Low Carb calories by ingredient
Introduction
Low Carb Bacon Egg Muffin Low Carb Bacon Egg MuffinNumber of Servings: 3
Ingredients
-
5 large Egg, fresh, whole, raw
3 serving Bacon (fried) 1 slice
.25 cup pieces Mushrooms, fresh
2 tbsp Cream heavy 1 TBSP
25 grams Cilantro, raw
1 tbsp chopped Fresh Chives
.5 tbsp Extra Virgin Olive Oil
Tips
Great with a low carb/no carb hot sauce.
Directions
1. Fry bacon until done
2. Fry Mushrooms until cooked
3. Mix all ingredients except chives and extra virgin olive oil.
4. Rub Extra Virgin olive oil in 6 slots of cupcake pan.
5. Place mixture in 6 slots of cupcake pan
6. Bake at 350 degrees Fahrenheit for 20-25 minutes.
7. Place 2 on each plate and garnish with cut up chives.
Serving Size: 2 Muffins, Makes 6
2. Fry Mushrooms until cooked
3. Mix all ingredients except chives and extra virgin olive oil.
4. Rub Extra Virgin olive oil in 6 slots of cupcake pan.
5. Place mixture in 6 slots of cupcake pan
6. Bake at 350 degrees Fahrenheit for 20-25 minutes.
7. Place 2 on each plate and garnish with cut up chives.
Serving Size: 2 Muffins, Makes 6