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LOW CARB EGG MUFFINS

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Lwcbemf - Recipe

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Description

LOW CARB EGG MUFFINS

yield: 6 MUFFINS

 

prep time: 10 MINUTES

 

cook time: 20 MINUTES

 

total time: 30 MINUTES

INGREDIENTS:

  • 1 tbs. extra virgin olive oil
  • 1/4 cup onion, finely diced
  • 2 cups fresh spinach
  • 1 garlic clove, minced
  • 6 eggs
  • 3 slices turkey bacon, cooked and chopped
  • 3/4 cup reduced fat cheddar cheese, shredded
  • 1 tbs. milk
  • 1/2 tsp. salt (or to taste)
  • 1/2 tsp. pepper (or to taste)

DIRECTIONS:

  1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
  2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
  3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
  4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

Feel free to throw in whatever veggies you'd like! Same goes for cheese!

Nutrition (per muffin): Calories: 148.6; Fat: 11 g; Carbs: 1.1 g; Sugars: .5 g; Protein: 11 g; WW Points Plus: 4

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