Egg Muffins
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Egg Muffins
The best low-carb breakfast ever.
Servings: Makes 12 servings.
Ingredients:
10 – 12 eggs (use 10 if you want less egg in your muffin, 11 or 12 if you want more)
6 tbls whipping cream
breakfast meat of choice (ready-to-eat ham, cooked sausage, cooked bacon)
shredded cheese (whatever flavor you like)
assorted veggies as desired
Instructions:
Preheat oven to 350 degrees.
Whisk eggs and cream together. In a greased muffin tin put some of the meat in the bottom of each muffin mold filling about a third of the way full, top with egg mixture to about two-thirds full, then add cheese or veggies on top.
Bake in a 350-degree oven for 20 minutes. I love switching up ingredients – I’ll do bacon, Swiss, onion and spinach one time. Ham, cheddar and broccoli. Sausage, mozzarella, tomatoes and mushrooms. The possibilities are endless! Perfect for Zola to Go. too.
Enjoy!
Cheers,
Zola
