Healthy Egg Muffins
servings12 egg muffins
These Healthy Egg Muffins make the perfect low carb breakfast or snack. Great to eat if you are on a Ketogenic diet, these muffins are gluten free, full on flavour, minus the carbs.
Ingredients
- 10 large eggs
- 2 cups finely chopped spinach swiss chard or kale
- 1 medium red or green bell pepper diced
- ½ cup chives / shallots finely chopped
- ½ cup crumbled feta
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon dried chilli flakes optional
- Salt and pepper to taste
Instructions
- Beat the eggs well in a large bowl
- Combine the remaining ingredients together and mix into the beaten eggs through remaining ingredients.
- Divide mixture evenly in greased muffin tin, ramekin or foil cups.
- Bake at 350°F / 180°C for 15 to 20 minutes or until the the centre springs back when touched.
- Serve warm or store in a container in the fridge for one week or freeze for up to 3 months.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!