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Ridgely Brode shares a recipe she used over and over again while doing the Carb Cycling program she was a part of on her blog, Ridgely's Radar.
Print Recipe

Healthy Low Carb Egg Breakfast Muffins

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, eggs, healthy, low carb, snack
Servings: 6
Author: Hurry The Food Up

Ingredients

  • 1 bell pepper your favourite colour
  • 3 spring onions
  • 4 little cherry tomatoes/one normal tomato
  • 6 eggs
  • 1 handful spinach/ green leaves
  • 2 slices cheddar 2 slices = around 50g; you can use different cheese too
  • ½-1 tsp salt
  • 4-5 splashes hot sauce or curry powder

Instructions

  • Preheat the oven to 200°C/ 390°F.
  • Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
  • Wash the spinach, lightly chop it and add it to the bowl as well.
  • Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
  • Optionally add some hot sauce, curry powder...whatever you like. Hot sauce is great!
  • Grease the muffin tin with oil using a baking brush or Line muffin tin with paper muffin cups (I prefer using the paper muffin cups - less sticking and mess)
  • Pour the egg mixture evenly into the muffin slots.
  • If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
  • Pop the muffin tin into the oven for 15-18 minutes or until the tops are firm to the touch.
  • Cool on a baking rack.
  • Bon Appetit!!

Notes

COOKING TIME: How do you like your eggs? Rather soft? Stick to 20 minutes baking time. If you like them well done, almost crunchy, go for 25 minutes!
Use Muffin Cups: I found they are easier and the egg mixture stuck to the pan for me.