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Breakfast Omelette Muffins - low carb is for Breakfast.

Breakfast Omelette Muffins - low carb takes 10 minutes to prepare.

Breakfast Omelette Muffins - low carb takes 20 minutes to cook.

Breakfast Omelette Muffins - low carb makes 10 servings.

The ingredients for Breakfast Omelette Muffins - low carb are:

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

Here is how you make Breakfast Omelette Muffins - low carb:

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 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user PURPLESUSHI.

The nutritional information for Breakfast Omelette Muffins - low carb is:

• 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

The dietary needs meet for Breakfast Omelette Muffins - low carb is Low Carb