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.
Course Breakfast / Snack
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12egg muffins
Ingredients
10large eggs
2cupsfinely chopped spinach swiss chard or kale
1medium red or green bell pepperdiced
½cupchives / shallots finely chopped
½cupcrumbled feta
¼teaspooncayenne pepperoptional
¼teaspoondried chilli flakesoptional
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.