I love eggs for a low carb breakfast meals. That being said, I don’t always have time to make eggs in the morning before getting the kids off to school and myself off to work. This is why low carb egg muffins are a great grab and go low carb meal for everyone.
Low carb egg muffins are easy to prepare ahead of time. They can be made in several different configurations and are packed with protein that will sustain you for several hours.
What You Need
Here is what you need to make is yummy, low carb breakfast:
Olive Oil Cooking Spray
10 Large Eggs
1/4 Cup Of 1% Milk
1/2 Red Bell Pepper
2 Onion Slices
1/2 lb Breakfast Sausage
Fresh Spinach Leaves
I prefer to use a muffin top muffin tin, like this one. The egg muffin disks they make, cook more evenly and consistently than with standard muffin tins.
Directions For Making Low Carb Egg Muffins
Pre-heat oven to 350 degrees.
Crack the eggs into a bowl with the 1/4 cup of milk and scramble with a fork or whisk.
Clean and dice the bell pepper and onion. Also, cut spinach leaves into pieces about half an inch. Mix pepper, onion and spinach and set aside.
Brown the 1/2lb of Breakfast Sausage until cooked thoroughly. Drain away excess grease. I like to place the cooked sausage on a plate with a paper towel and pat to remove additional grease.
Lightly spray the muffin top tin with Olive Oil Cooking Spray. This will keep the eggs and other ingredients from sticking. This keeps everything from sticking to the tin.
Using the turkey baster, draw up some of the egg and fill the muffin top tin circles with the egg about 3/4 full. This step is much easier than pouring the egg mixture and eliminates a lot of waste.
Place several pieces of sausage into the egg mixture in the muffin top tins. Evenly distributing until all of the sausage has been used.
Evenly place the pepper, onion and spinach into the egg and sausage mixture.
Place muffin top tin into pre-heated oven and bake for 15-20 minutes.
Let the egg muffins cool and refrigerate. Take out a couple each morning and microwave for 30 seconds.
The great thing about these low carb egg muffins is that they can be very versatile. Here are some of the variations and other ingredients that I have used with this recipe.
Use bacon, ham or steak in place of sausage.
Add mushrooms for a different flavor.
Use different cheeses. A few pinches of sharp cheddar, swiss, goat, mozzarella, brie, or any other cheese.
If you don’t like dealing with fresh onions, add some onion powder. Garlic powder will also change things up as well.
Salt and Pepper.
Splash some hot sauce on the finished product before eating.
Get creative! There are lots of spices and veggies that will give you different flavors and textures.
Low carb egg muffins will give you what you need to make it through the mornings while keeping those carbs low. Enjoy your breakfast!
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