Vegetarian

Low Carb Egg Breakfast Muffins takes several minutes to prepare.

Low Carb Egg Breakfast Muffins takes several minutes to cook.

Low Carb Egg Breakfast Muffins makes 2 servings.

The ingredients for Low Carb Egg Breakfast Muffins are:

0.5 serving 1 Med. Green Bell Pepper
0.25 cup green onion (spring onion) (by MONAB17)
5 serving Cherry Tomatoes, Fresh, 1 Tomato
6 large Egg, fresh, whole, raw
0.5 cup Spinach, fresh
0.25 cup, shredded Cheddar Cheese

Here is how you make Low Carb Egg Breakfast Muffins:

1. Preheat the oven to 200?C/ 390?F.2. Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.3. Add the eggs and salt and mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won?t ruin the whole meal. 4. Optionally add some hot sauce, curry powder...whatever you like. Hot sauce is great!5. Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)6. If you?re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.7. Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch. Bon Appetit!!Serving Size: serving size is 3 muffinsNumber of Servings: 2Recipe submitted by SparkPeople user KELLYJOANISSE.

The nutritional information for Low Carb Egg Breakfast Muffins is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 294.5

• Total Fat: 19.1 g
• Cholesterol: 572.9 mg
• Sodium: 309.1 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.7 g
• Protein: 23.3 g