Low Carb Breakfast Muffin Recipe

Try these delicious and healthy breakfast egg muffins with this simple recipe that has great taste. Low carb and high in protein. Perfect as a full meal or filling snack.

Ingredients

  • 3 Extra Large eggs
  • 50 ml fat free milk
  • 10 ml canola oil
  • 1 Onion Finely chopped
  • ½ cup spinach finely chopped
  • 1 tomato finely chopped
  • 1 tsp garlic
  • 300g lean bacon* chopped
  • ¼ tsp black pepper
  • 5 ml smooth mustard
  • 125 ml mozarella cheese

Instructions

  • Pre heat the oven to 180 Deg Celsius and grease non stick muffin pans with butter
  • Beat or mix the egg and milk together and set aside
  • Heat the oil and saute the onion & garlic until soft. Add the chopped spinach, tomato and bacon and fry until cooked.
  • Dish the onion and bacon mixture into a muffin pan, filling each muffin hole ¾ full.
  • Spoon the egg and milk mixture on top approximately .
  • Cover with grated mozzarella cheese before baking.
  • Bake for 20 – 30 minutes.
  • Remove from oven and cool on wire rack.
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