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Low carb veggie egg muffin
Low carb veggie egg muffin

Before you jump to Low carb veggie egg muffin recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

We all know that having healthy meals can help us truly feel better inside our bodies. Increasing our consumption of healthy foods while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. A piece of pizza will not have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be difficult when it’s snack time. Shopping for snack foods can be a difficult task because you have so many options. Here are some healthy snacks that you can use when you need a quick pick me up.

If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the early morning. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Whole grains are always better than highly processed grains included in white bread.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to low carb veggie egg muffin recipe. You can have low carb veggie egg muffin using 8 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Low carb veggie egg muffin:
  1. Use 12 eggs
  2. Provide 1 1/2 cup cheddar jack cheese
  3. Prepare 1 zucchini shredded
  4. Take 1 1/2 cup fresh spinach chopped
  5. Prepare 7 mushrooms stemmed and diced (any kind you like, i used white )
  6. You need 1 carrot shredded
  7. Get 1/2 cup 2% milk
  8. Prepare 1/2 cup water
Steps to make Low carb veggie egg muffin:
  1. Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray.
  2. Crack open and beat all 12 eggs in a big bowl along with the milk and water.
  3. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well.
  4. Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top.
  5. Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled.
  6. After cooling flip over on to baking sheet and let cool an additional 3 min.
  7. Enjoy. 2 per serving. I can get 24 out of this recipe

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