Breakfast

Low Carb Egg Muffin is for Breakfast.

Low Carb Egg Muffin takes 30 minutes to prepare.

Low Carb Egg Muffin takes 20 minutes to cook.

Low Carb Egg Muffin makes 12 servings.

The ingredients for Low Carb Egg Muffin are:

12 large Egg, fresh, whole, raw
74 gram(s) bell pepper, red, sweet, raw
.33 cup, chopped Onions, raw
1 serving Cheese, Great Value Finely Shredded Italian Style (1/3 Cup)
6 medium slices, cooked (raw pro Bacon, pork, microwaved
Salt, pepper to taste (or seasonings of choice)

Here is how you make Low Carb Egg Muffin:

Grease muffin cups. Preheat oven to 375 degrees. Divide veggies and meat evenly in cups. Mix eggs - approx 1/4 cup in each muffin cup. 2/3 full. Mix slightly with fork. Bake for 20 minutes or until set and slightly browned. If baked too long, eggs get rubbery. Cool 15-20 min before refrigerating. Will last at least a week in frig. Reheat in microwave for 30-45 secondsServing Size:?1 muffin

The nutritional information for Low Carb Egg Muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 103.6

• Total Fat: 6.9 g
• Cholesterol: 192.3 mg
• Sodium: 168.3 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.2 g
• Protein: 8.8 g

The dietary needs meet for Low Carb Egg Muffin is Low Carb