These muffins are perfect on a english muffin, great before or after a workout, and perfect for a low-carb, gluten free snack.
The egg base is The best part of these muffins?
They're like mini fritatas and are completely easy to make.
Ingredients of Low carb veggie egg muffin
- You need 12 of eggs.
- You need 1 1/2 cup of cheddar jack cheese.
- It's 1 of zucchini shredded.
- It's 1 1/2 cup of fresh spinach chopped.
- Prepare 7 of mushrooms stemmed and diced (any kind you like, i used white ).
- You need 1 of carrot shredded.
- It's 1/2 cup of 2% milk.
- You need 1/2 cup of water.
Low carb veggie egg muffin step by step
- Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray..
- Crack open and beat all 12 eggs in a big bowl along with the milk and water..
- Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well..
- Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top..
- Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled..
- After cooling flip over on to baking sheet and let cool an additional 3 min..
- Enjoy. 2 per serving. I can get 24 out of this recipe.
This method makes the best low carb, paleo breakfast egg muffins recipe ever! Egg muffins are a healthy, easy, on-the-go breakfast. They're filling, low-carb, keto friendly and perfect for meal prepping! They're filling, low-carb, and perfect for meal prepping. Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week!
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