Breakfast Omelette Muffins - low carb
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 107.7
- Total Fat: 7.6 g
- Cholesterol: 177.3 mg
- Sodium: 136.3 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.3 g
- Protein: 8.1 g
View full nutritional breakdown of Breakfast Omelette Muffins - low carb calories by ingredient
Introduction
Quick make-ahead breakfast.Low Carb/more fat version Quick make-ahead breakfast.
Low Carb/more fat version
Number of Servings: 10
Ingredients
-
8 serving 1 Egg- large, fresh
2 fl oz Half and Half Cream
.25 cup, chopped Onions, raw
.5 cup pieces Mushrooms, cooked
.25 cup, chopped Green Peppers (bell peppers)
.5 cup Baby Spinach - Fresh Express (bagged)
1 serving Turkey-Smoked Turkey Breast Lunchmeat (6 slices)
1 pat (1" sq, 1/3" high) Butter, salted
.25 tsp crushed red pepper flakes (by TORI7HARRISON)
2 serving mozzerella cheese, 2% milk low-moisture part skim shredded, 1/4c. (by BETHTAN)
14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
Directions
Whip eggs, add remaining ingredients. Salt & Pepper to taste. Spoon into greased muffin pan (I used the butter for this purpose).
Bake at 350* for approximately 20 minutes. They will puff up then deflate when cooling. MUFFINS WILL STICK, so loosen in pan shortly after removing from oven to help reduce sticking. Do not remove from pan until cool.
Serving Size: Made 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLESUSHI.
Bake at 350* for approximately 20 minutes. They will puff up then deflate when cooling. MUFFINS WILL STICK, so loosen in pan shortly after removing from oven to help reduce sticking. Do not remove from pan until cool.
Serving Size: Made 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user PURPLESUSHI.