Low Carb Magic

Low Carb Diet Recipe for Egg Muffins

August 5th, 2007 Subscribe To Our Feed

Looking for a quick breakfast that can be cooked in less than 60 seconds? This low carb diet recipe from the Kimkin Diet people is ideal for the busy low carb dieter who likes to eat and run. These delectable egg muffins are the ideal heat and go breakfast (or any other time you need a quick pick-me-up).

All you need to do is make up a batch, bake and freeze. You can reheat the egg muffins in the microwave and you’re on your way!

Ingredients
12 - eggs
1 - tsp Spike Seasoning
1 - cup grated low fat cheese
3 - green onions, minced Red pepper, zucchini or mushrooms, minced (these are optional)
Canadian bacon, lean ham, or crumbled cooked turkey sausage, minced (optional)

Follow these easy steps to prepare this scrumptious egg muffins:

Preheat oven to 375 F.
Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer the diced meat and veggies (if using) plus cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full.
Stir slightly with a fork to mix veggies and meat. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

These delicious low carb diet recipe will keep for at least a week in your refrigerator without the need for freezing. If you want to keep them for an extended period, the egg muffins can be frozen and reheated. For the best results, you should thaw them in the refrigerator before reheating.