February 6

Healthy Low Carb Egg Breakfast Muffins

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These gluten-free, Ketogenic, nutrient-heavy, meatless, and tasty Low Carb Egg Breakfast Muffins will start your day off perfect.

 

With unconventional ingredients like almond flour, hemp seeds, flaxseed flour, and nutritional yeast (in addition to eggs, cottage, Parmesan, and green onions) many of you’re going to be dubious of this mix.

 

But I guarantee these breakfast muffins are also tasty.

 

Save this recipe by pinning this picture to your Pinterest board for later use!

 

Print Recipe
Low Carb Egg Breakfast Muffins
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Dry Ingredients:
Wet Ingredients:
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
  1. Preheat oven to 375 F. 
  2. Spray muffin pan with non-stick spray. 
  3. In a bowl, mix together the almond flour, hemp seed, Parmesan cheese, flaxseed flour, nutritional yeast flakes, baking powder, black pepper, and salt. 
  4. In another bowl, beat the eggs and then mix in the cottage cheese and sliced green onions. 
  5. Mix the wet ingredients into the dry ingredients.
  6. Scoop out the mixture with a measuring cup and fill the muffin cups. 
    Low Carb Egg Breakfast Muffins
  7. Bake for 25 minutes, or until the muffins are nicely browned.
  8. These muffins will keep in the fridge for at least 1 week and can be reheated in the oven. 
Recipe Notes

Macros (per serving):

  • Calories: 143
  • Fat: 10g
  • Carbs: 6g
  • Protein: 9g
  • Fiber:3g

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