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Egg muffins Recipe

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This recipe for Egg muffins, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
2 scallions, finely chopped
5 oz. air-dried chorizo or salami or cooked bacon
6 oz. shredded cheese
2 tablespoons red pesto or green pesto (optional)
salt and pepper

Directions:
Directions:
Preheat the oven to 350F (175C).

Grease a muffin tin thoroughly with butter.

Chop scallions and chorizo and add to the bottom of the tin.

Whisk eggs together with seasoning and pesto. Add the cheese and stir.

Pour the batter on top of the scallions and chorizo.

Bake for 1520 minutes, depending on the size of the muffin tin.

Tip!

Kids love these cheesy muffins. Perfect for a lunchbox! Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
2 muffins per serving

Net carbs: 2 % (2 g)
Fiber: 0 g
Fat: 70 % (26 g)
Protein: 28 % (23 g)
kcal: 336

 

 

 

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