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Low Carb Egg Muffins

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Low carb, high protein and super simple to make… it’s like everyone’s dreams came true and arrived in the form of a breakfast egg cup! And just because this recipe is low carb doesn’t mean it is low in flavor. These Low Carb Egg Muffins are packed with spices, meat and veggies for the perfect tex-mex breakfast that will leave your taste buds smiling.

I usually tend to prefer sweeter breakfast items, but these little egg cups are so darn tasty that I don’t even mind enjoying these early in the morning! Talk about a balanced breakfast – you are getting veggies, good fats and lots of protein, in every bite. If you want to get in some morning carbs, pair a couple of these breakfast egg cups with a banana or some oatmeal!

Beyond these tasting delicious, the prep for this recipe is SO simple! One key thing to note when making egg muffins is this… MAKE SURE TO USE PARCHMENT CUPS! I am screaming this in all caps because if you’ve ever tried to simply spray your muffin tin and then bake your egg muffins without parchment cups, you will quickly realize that these things stick, no matter how much spray or oil you use. We are talking about a voluntary shoulder workout if you opt for no parchment cups because that’s how long you’ll be scrubbing your muffin tin in the sink.

Ok friends, enough has been said about these tasty muffins… let’s make them!

Further Food Nutritionist Commentary:

Not only do eggs provide high quality protein, they also contain 11 vitamins and minerals, omega-3 fatty acids and antioxidants. Most of the protein in an egg can be found in the egg white, while the yolk contains healthy fats, vitamins, minerals and antioxidants.

By Anna Lee

Low Carb Egg Muffins

  • Prep Time:10 Minutes
  • Cook Time:20 Minutes
  • Servings: 12

Ingredients

7 eggs

3/4 cup chopped bell peppers

3/4 cup cooked ground beef

3/4 cup shredded pepper jack cheese

1/4 teaspoon chili powder

1/4 teaspoon paprika

Pinch of salt

Instructions

  1. Preheat oven to 350 degrees.

  2. Crack eggs into a bowl and whisk.

  3. Add all additional ingredients into the bowl, but keep 1/2 cup worth of the pepper jack cheese on the side.

  4. Line a muffin tin with parchment paper cups.

  5. Fill the parchment cups and sprinkle the additional 1/2 cup worth of shredded cheese on top of the egg cups.

  6. Bake for 20-25 min.

Preheat oven to 350 degrees. Crack eggs into a bowl and whisk. Add all additional ingredients into the bowl, but keep 1/2 cup worth of the pepper jack cheese on the side. Line a muffin tin with parchment paper cups. Fill the parchment cups and sprinkle the additional 1/2 cup worth of shredded cheese on top of the egg cups. Bake for 20-25 min.

Nutrition Information

Per Serving: Calories: 106; Total Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 108 mg; Sodium: 88 mg; Potassium: 58 mg; Carbohydrate: 1 g; Fiber: 0 g; Sugar: 0 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 7%; Vitamin A: 6%; Iron: 3%; Calcium: 7%;

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