Happy Monday everyone!! It’s officially time to get 100% back on track. I thoroughly enjoyed the holidays but it’s a new year and time to start fresh. Be prepared to see a lot of new recipes. I’m hoping to work in the kitchen on some new things that are healthy and make it easier to stay on track.
That brings me to this new recipe. I’m not a real big fan of eggs. I’d much rather something else besides eggs for breakfast but with having a lower carb/keto diet eggs are a big part of that. I have to make eggs taste like something completely different for me to enjoy them. So, here’s a take on some egg muffins I made. They are super simple and you can definitely add whatever ingredients you want. Note, that if you aren’t doing a low carb diet you can use just regular milk in place of the heavy whipping cream.
Mushroom, Spinach & Mozzarella Egg Muffins (Keto Recipe)
¾ cup heavy whipping cream
1 cup baby spinach, chopped
1 cup mushrooms, chopped (I used baby portabellas)
¾ cup shredded mozzarella
Salt, to taste
Pepper, to taste
Directions: Preheat oven 375°. In a medium bowl whisk the eggs and the heavy whipping cream together. Season with salt and pepper. Spray the muffin pan well with cooking spray. Add the mushrooms and spinach to each opening. Top the veggies with an even layer of cheese. You can use more or less of both the cheese, mushrooms and spinach. Feel free to use different ingredients for inside the muffins. Evenly add the egg mixture to each opening. Fill ¾ of the way full.
Bake the muffins in the oven for 13-18 minutes. Check the muffins to make sure a toothpick or knife comes out clean and they are set. Remove from the oven and let cool slightly before removing from the pan. Note: These are great to make ahead of time and have for the week. Just heat them in the microwave for 30-45 seconds for a quick on the go breakfast.