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    You are in: Home / Recipes / Low Carb Egg "Muffins" Recipe
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    Low Carb Egg "Muffins"

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    xtine's Note:

    A good on-the-go breakfast. I use Herbamare for the seasoned salt. I use silicone baking cups to make these, and I do not have to grease them. However, if you are using a traditional muffin tin, you will need to grease the tin. This is based on a recipe in the South Beach Diet book.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375º.
    2. 2
      Beat together eggs, milk, and seasoning salt.
    3. 3
      Grease muffin tin.
    4. 4
      Evenly divide scallions, cheese, and meat between the muffin cups.
    5. 5
      Pour the egg mixture over the other ingredients in the muffin cups,.
    6. 6
      filling the cups 2/3 of the way up - do not fill up all the way to the top of the muffin cup.
    7. 7
      Bake at 375º for 25 to 35 minutes until the muffins have risen in the cups and are slightly browned.
    8. 8
      You can keep these in the fridge for up to a week. To reaheat, microwave on high for 30 seconds to a minute (it usually only takes 30 seconds).
    9. 9
      You can freeze these, but it will change the texture.

    Ratings & Reviews:

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    Nutritional Facts for Low Carb Egg "Muffins"

    Serving Size: 1 (756 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 113.3
     
    Calories from Fat 73
    64%
    Total Fat 8.1 g
    12%
    Saturated Fat 3.0 g
    15%
    Cholesterol 167.1 mg
    55%
    Sodium 184.5 mg
    7%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.2 g
    0%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    seasoning salt

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