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Breakfast Egg Muffins | Low Carb Breakfast #2


Breakfast Egg Muffins! In a blender add:6 eggs 50 grams of parmesan cheese 2 tablespoons of olive oil Black pepper to taste.

and 1 teaspoon of salt.

Mix them all, for about 4 minutes.

We want to add some air to this mixture,and also make everything smooth.

Get some muffin tins and pour the liquid,just enough to fill half of each one of them.

In case you're not using silicone moulds like us,I suggest you to grease yours with coconut oil.

Now, it's time to add your favourite filling! You can use whatever you like! Here we have some feta cheese and cooked spinach.

To make this same spinach filling.

Just add in a pot:1 tablespoon of olive oil and 50 grams of chopped onions.

Cook them until tender.

Then add:1 tablespoon of garlic and 250 grams of chopped spinach.

Here we're using a frozen one, OK? Let it cook until the spinach releases its water;it'll take around 3 minutes.

Back to our muffins, add to each one:a little bit of that spinach we've just cooked.

and 50 grams of feta cheese.

Bake them for 20 minutes in a pre-heated oven at 180C.

It's DONE! You can double this recipe and freeze someto have during the week.

Just pop them in the oven for 10 to 15 minutesand they'll be good as fresh! So, how about you there?Any other ideas to use as filling? Let us know by leaving a comment below, Or tagging us on Facebook and Instagram.

We want to see how creative you are!.

Source: Youtube

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Breakfast Egg Muffins | Low Carb Breakfast #2

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