Low carb veggie egg muffin – a delicious recipe with eggs, cheddar jack cheese, zucchini, fresh spinach chopped, mushrooms, carrot. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350!
2
Spray your muffin pan with non stick spray.
3
I use an olive oil spray.
4
Crack open and beat all 12 eggs in a big bowl along with the milk and water.
5
Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper.
6
Stir together slowly but making sure all ingredients are mixed well.
7
Using a soup ladle, add mixture to muffin tins.
8
Try not fill All the way to the top.
9
Place in oven and bake for 20-25 min.
10
Let sit for 5 when done IN THE MUFFIN TIN.?
11
mine are a little sloppy because I over filled.
12
After cooling flip over on to baking sheet and let cool an additional 3 min.
13
Enjoy.
14
2 per serving.
15
I can get 24 out of this recipe
674
kcal
Calories
45
g
Fat
14
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 eggs, 1 1/2 cup cheddar jack cheese, 1 zucchini shredded, 1 1/2 cup fresh spinach chopped, and more.
Yes, Low carb veggie egg muffin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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