Jun 9, 2014

Low Carb Omelette Muffins


Low Carb Omelette Muffins

Omelette muffins were one of the first things I made as a newbie low carber 5 years ago. Because I had a new baby then, I wanted something I could make a bunch of at one time and then be able to easily reheat throughout the week at any time. These were the epitome of quick, easy, and convenient!


Directions
It couldn't be more simple. Crack as many eggs as you'd like (I usually use about 8-10) into a large bowl, whisk the eggs and then add whatever you'd normally want in an omelette...cheese, cooked bacon, cooked sausage, bell peppers, veggies, mushrooms, etc. Your choice.

Then, spoon or pour the egg mixture into greased muffin tins. If your omelette extras settle to the bottom of your bowl, you can scoop it out and place it in muffin tins that you think didn't get enough of something.


Bake at 350 for 10-15 minutes or until they don't wiggle anymore. 
Low Carb Omelette Muffins



Store in ziplock baggies for up to a week in the fridge. Reheat as needed. 

Happy Low Carbing! 


  

4 comments:

  1. Thanks this is a great recipe. You are an inspiration!

    ReplyDelete
  2. Thank you for this. I am going to do this NOW...seriously! :)

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  3. Thank you for this yummy recipe! It's definitely on my list to try very soon!

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  4. I like to put my toppings in first before adding the egg. This way you get the amount of toppings you desire or mix them up for different tastes.

    ReplyDelete

Thanks for visiting, I love hearing from you, however it still always surprises me how many mean and rotten comments I receive, so please remember that I post what I eat merely as a suggestion of ideas for others. Low carbing is not cut and dry. What works for me may or may not work for you. Also, I live exclusively low carb, but I don't live my life counting them so I don't often include the net carb counts on recipes. Happy low carbing ya'll! :)

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