Easy Homemade Low carb veggie egg muffin Recipe

Easy Homemade Low carb veggie egg muffin Recipe

Easy Homemade Low carb veggie egg muffin Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Low carb veggie egg muffin here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Low carb veggie egg muffin is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Low carb veggie egg muffin is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Low carb veggie egg muffin Recipe

  1. 12 eggs
  2. 1 1/2 cup cheddar jack cheese
  3. 1 zucchini shredded
  4. 1 1/2 cup fresh spinach chopped
  5. 7 mushrooms stemmed and diced (any kind you like, i used white )
  6. 1 carrot shredded
  7. 1/2 cup 2% milk
  8. 1/2 cup water

How To Make Easy Homemade Low carb veggie egg muffin Recipe

  1. Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray.

  2. Crack open and beat all 12 eggs in a big bowl along with the milk and water.

  3. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well.

  4. Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top.

  5. Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled.

  6. After cooling flip over on to baking sheet and let cool an additional 3 min.

  7. Enjoy. 2 per serving. I can get 24 out of this recipe

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