Low Carb Egg Muffins

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Low Carb Egg Muffins

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Low Carb Egg Muffin make a healthy breakfast meal. Packed with protein to give you energy for busy mornings.

HOW TO MAKE LOW CARB EGG MUFFINS

them together in a large or a . Add any other seasonings you like.

Chop up your favorite combo of veggies and proteins and mix until combined.

Low Carb Egg Muffins

Divide evenly among and sprinkle with any additional toppings.

I like lining my with these since they are guaranteed to pop out easily without sticking.

If you don’t have silicone liners, be sure to grease the muffin tins with a .

Pop these in the oven at 400 F and once cooled, you can store them in resealable bags or glass containers.

Keep them in the fridge and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!

Low Carb Egg Muffins

Egg Muffin Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

EGG MUFFINS - START WITH THIS BASE FOR ALL FLAVORS FIRST:

- 1 - 1 1/2 teaspoons sea salt or to taste

- 1/4 - 1/2 teaspoon black pepper or to taste

- 1 1/2 cups broccoli steamed and chopped

Low Carb Egg Muffins

- 2/3 cup grated cheddar cheese plus more for topping

- 1/3 cup Buffalo Sauce I used Frank's

- 1/3 cup chopped green onions

- 1 cup chopped cooked or rotisserie chicken

- 1/2 tsp dried mustard or Dijon Mustard optional

Low Carb Egg Muffins

- 2/3 cup grated cheddar cheese plus more for topping

- 3/4 cup chopped cooked or deli ham

- 1/2 teaspoon toasted sesame oil

- 1/3 cup finely chopped kimchi

- 1/3 cup crumbled cooked bacon optional

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