Low Carb Cheesy Egg Muffin Recipe
Easy low carb cheesy egg muffins that are perfect for a diabetic friendly breakfast.
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Servings: 12
Calories: 120kcal
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Ingredients
- 9 Large Eggs
- 1/3 Cup Heavy Cream
- 3 Strips Chopped, Cooked Bacon
- 1/2 Cup Ricotta Cheese - Smooth
- 1/2 Cup Cheddar Cheese - Shredded
- 1/4 Cup Green Onion - Chopped
- 1/2 tsp Garlic Salt
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 3/4 Cup Chopped Baby Spinach (fresh)
- 1/4 Cup Mozzarella Cheese - Grated
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with nonstick spray or use muffin liners.
- Crack the eggs into a large mixing bowl and whisk until smooth.
- Add heavy cream, ricotta cheese, garlic salt, salt, and pepper.
- Stir in bacon, chopped onion, spinach and cheddar cheese. *Hold back a little bacon and spinach for adding to the top of thet muffins.
- Divide the mixture between the muffin tins.
- Add the remaining spinach, bacon and mozzarella cheese to the top of each muffin.
- Bake for 25-30 minutes or until they are completely set. They should not jiggle in the center.
- Serve hot.
Nutrition
Serving: 1Muffin | Calories: 120kcal | Carbohydrates: 1g | Fiber: 0.1g | Net Carbs: 1gr | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 157mg | Sodium: 314mg | Potassium: 101mg | Sugar: 0.5g | Calcium: 86mg | Iron: 1mg