Cheesy Egg Veggie Muffins

These breakfast muffins are not your normal baked item. They are low carb, sugarless and great for breakfast, snack or a side dish. They are delicious hot or cold. There are so many variations and substitutions you can use which makes them fun and creative. This recipe will make six muffins using the large muffin tins.

Cheesy Egg Veggie Muffins:

AuthorTeresa
Rating

Ingredients
 6 Large eggs
 2 tbsp Whole Creamsubstitutes include milk, coconut milk, almond milk etc
 2 tbsp Water
 2 tbsp Almond flourSubstitute coconut flour or other nut flour
 Chopped VeggiesChoose whatever veggies do not give off a lot of water when cooking/baking
 Salt and pepper to taste

Directions
1

In a medium bowl combine eggs, cream, water, almond flour and salt and pepper to taste.
Beat mixture well and set aside.

2

Select desired vegetables. I used cauliflower, broccoli, peppers and zucchini. Some other choices would be, green onion, fresh chopped herbs, parsley, carrots, peas, chopped chard, green beans etc. You can choose low carb vegetables if you desire or any vegetable that doesn't give off a lot of water when cooking. Use enough veggies to fill up your muffin tins.

3

Chop the vegetables into small pieces and then fill up your oiled or greased muffin tins. If you need more veggies, then chop more and add them.

4

Next use your egg mixture and pour about 1/4 cup of the mixture over each veggie filled muffin. If you have any egg mixture left over use it up on the muffins.

5

Add a sprinkling of cheese over the top. You choose which cheese. I used Mozzarella.

6

Bake at 350F for about 20-22 minutes. Poke a muffin with a knife to see if it comes out clean. You can serve these muffins warm or cold. They are great for a quick snack.

7

After baking and cooling, you can expect these muffins to settle down and deflate somewhat.

8

These muffins are versatile. You can experiment with various veggies, milk types, flour types, cheeses and herbs. You can add hot pepper flakes and/or spices too. Adding cooked crisp bacon or sausage chunks might be a fun for a breakfast treat.

Category

Ingredients

Ingredients
 6 Large eggs
 2 tbsp Whole Creamsubstitutes include milk, coconut milk, almond milk etc
 2 tbsp Water
 2 tbsp Almond flourSubstitute coconut flour or other nut flour
 Chopped VeggiesChoose whatever veggies do not give off a lot of water when cooking/baking
 Salt and pepper to taste

Directions

Directions
1

In a medium bowl combine eggs, cream, water, almond flour and salt and pepper to taste.
Beat mixture well and set aside.

2

Select desired vegetables. I used cauliflower, broccoli, peppers and zucchini. Some other choices would be, green onion, fresh chopped herbs, parsley, carrots, peas, chopped chard, green beans etc. You can choose low carb vegetables if you desire or any vegetable that doesn't give off a lot of water when cooking. Use enough veggies to fill up your muffin tins.

3

Chop the vegetables into small pieces and then fill up your oiled or greased muffin tins. If you need more veggies, then chop more and add them.

4

Next use your egg mixture and pour about 1/4 cup of the mixture over each veggie filled muffin. If you have any egg mixture left over use it up on the muffins.

5

Add a sprinkling of cheese over the top. You choose which cheese. I used Mozzarella.

6

Bake at 350F for about 20-22 minutes. Poke a muffin with a knife to see if it comes out clean. You can serve these muffins warm or cold. They are great for a quick snack.

7

After baking and cooling, you can expect these muffins to settle down and deflate somewhat.

8

These muffins are versatile. You can experiment with various veggies, milk types, flour types, cheeses and herbs. You can add hot pepper flakes and/or spices too. Adding cooked crisp bacon or sausage chunks might be a fun for a breakfast treat.

Cheesy Egg Veggie Muffins

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