Monday, January 12, 2015

Low Carb Egg Muffins


These low carb, high protein egg muffins are the perfect "make-ahead" breakfast when I have no time in the mornings. So really every morning. 

Makes 10 muffins (5 servings)
Ingredients
6 eggs, scrambled
1/2 bell pepper, chopped
1 c grated cheese
Several slices of deli turkey, chopped

Directions
Preheat oven to 375. Combine all ingredients. Spray a muffin tin with nonstick spray. Use an ice cream scoop to spoon out egg mixture into muffin tins. Bake for 30 minutes. Serve warm or refrigerate up to a week. These can freeze, but the reheat better from being refrigerated. If frozen, thaw in refrigerator before reheating for best results. 

To reheat:
Wrap muffins in a paper towel. Heat on full power for 30 seconds. 

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