Low Carb Breakfast Muffin

I’m a sucker for muffins and have been trying lots of different recipes. These low-carb breakfast muffins are one of my all-time favorite. I can make a batch of these little babies and eat on them all week.

High protein, low carb and packed with veggies is my kinda meal. You can eat them hot or cold…I love to put hot sauce on them cold and munch away. I think what I love about this recipe the most is that it is quick and easy.

You will need a muffin tin and silicon muffin cups. No sticking and no mess. Blender and a large mixing bowl.

INGREDIENTS:

• 2 dozen
• 1 dozen eggs (organic is best)
• 1 bell pepper (or your favorite color) I like to use a little of all the colors for looks and taste
• 1 small onion
• 1 handful of spinach
• 1 cup raw broccoli
• 1 cup chopped asparagus
• 1 tsp sea salt
• 1 tsp ground white pepper
• 1 tsp cumin

Try different kinds of veggies – It’s fun to experiment.

DIRECTIONS:

1. Preheat the oven to 300
2. Wash and dice bell pepper, onion, asparagus, and broccoli and set them aside in a large mixing bowl.
3. Add the eggs one at a time to a blender and mix with spices.
4. Line the tins with the silicon cup and fill all the way to the top.
5. Pop the tray into the oven for 15-18 minutes or until the tops are firm.
6. Let cool on a cooling rack or parchment paper.
7. ENJOY!

Store in an air tight container in the refrigerator.

Sarah Ann lives in the Beautiful State of Oregon, where she’s a proud wife and Mother of 4. Life is busy for her, like most. She started a life changing journey to better her health, increase her energy level and lose weight so she’s come up with some yummy and healthy recipes that satisfies everyone’s taste buds. If you would like to join her journey, she would love to share. You can contact her via email Otisfamily@live.com.