Low-Carb Egg Breakfast Muffins
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???????????????????????? ????????: Newsha
????????????????????????: 6 muffins
These Low-Carb Egg Breakfast Muffins are a great way to start your morning. They are low in carb, and calories but high nutrition value and can help you to feel fuller for longer. It’s fast food meets super food.
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-3 eggs
-Salt and pepper, to taste
-1 mini bell pepper, thinly sliced
-1 small tomato, thinly sliced
-2 green onions, finely chopped
-5 basil leaves, finely chopped
-2 tbsp. shredded mozzarella cheese
-1/2 tsp. dried oregano (optional)
????????????????????????????????????????????????:
1)Preheat the oven to 390°F (or 200°C).
2)Grease 6 muffin cups well with olive oil or coconut oil spray. Set aside.
3)In a medium mixing bowl, beat eggs with salt and pepper, then add mini bell pepper, tomato, green onions, and basil leaves.
4)Pour the mixture into the muffin cups. Fill each muffin cup 3/4 quarter full.
5)Sprinkle the top of the muffins with the shredded mozzarella cheese and dried oregano.
6)Bake for 20-25 minutes, or until egg look set. If you think it needs more time or less time to cook adjust the time...ovens vary.
7)Serve warm or at room temperature... Enjoy!
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????????????????????????????????: 48.5
????????????: 2.9 g
????????????????????????????????????????????????: 1.5 g
????????????????????: 0.76 g
????????????????????????????: 3.96 g
How to make Easy EGG MUFFINS (3 WAYS) | Snack recipe | Healthy breakfast
This is a super easy recipe for EGG MUFFINS. Simple and quick HEALTHY BREAKFAST OR SNACK RECIPE..
Ingredients:
4 eggs
1tbsp milk
1/2 tsp salt
1/4tsp red chilli powder
Topping 1 - finely chopped
onions
red peppers
sausages
cheese topping
Topping 2 - finely chopped
spinach
tomato
basil powder or fresh
cheese
Topping 3 - finely chopped
mushrooms
red peppers
garlic powder
cheese
Place in oven at 180 degrees for 20 minutes
Can also freeze for up to 2 months
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#breakfast #eggmuffinrecipe #eggmuffin
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克（1/4茶勺）
面粉 150克（1大杯）
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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Keto Recipe - Bacon, Red Pepper, and Mozzarella Frittata
I can’t take full credit for this recipe, Gordon Ramsey definitely gave me inspiration with his bacon, red pepper, pea, and spring onion frittata. But, he didn’t add enough fats for me so I manipulated the recipe a bit to allow for more fats (mushrooms help out with the absorption of those) to create an absolutely delicious breakfast or brunch for you to share and enjoy!
Heck, even I don’t want to share this, so if you’re like me, you can just portion this out into 6 servings and eat it for breakfast, brunch, or dinner on the days to come! If you need to take in fewer calories, feel free to slice this into 8 or 10 slices. A simple bread knife will easily slice through this without breaking up the other ingredients.
Just remember when you’re cooking that it’s always best to add salt and pepper then. Taste as you cook and adjust salt levels as needed. You don’t want to dump it all in at the end because then the salt and pepper won’t have a chance to impart themselves to enhance the flavors of your food.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
7 slices bacon
1 tablespoon olive oil
4 large mushroom caps
2 tablespoons fresh parsley
½ cup chopped fresh basil
4 ounces fresh mozzarella, cubed
2 ounces hard goat cheese, grated
1 medium red bell pepper
8-9 large eggs
¼ cup heavy cream
¼ cup Parmesan cheese, grated
Salt and pepper to taste
Nutrition Summary:
This makes 6 total slices of Bacon, Red Pepper, and Mozzarella Frittata. Each slice comes out to 424 Calories, 34.82g Fats, 3.63g Net Carbs, and 22.9g Protein.
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Sassy Mornings ????Breakfast Muffins
One of my favorite Breakfast Recipes. You can add the Boiled Egg for extra protein. (Or simply leave it out!)
????I made 7 Boiled Egg Muffins and 4 Muffins without eggs from this batter. You can choose any amount to make with or without boiled eggs.
Breakfast Muffins
Ingredients
4 eggs
3/4 cup sour cream or plain yogurt
1/2 cup vegetable oil or olive oil
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp sugar
1/2 tsp garlic powder
1 tsp red pepper flakes
1 cup Asiago, parmesan and mozzarella cheese mixture (shredded)
3 green onion (finely sliced)
5-6 dill sprig
1 Tbsp fresh basil
1/4 cup roasted red pepper (chopped into cubes)
For the Soft Boiled Egg
6 to 8 eggs
1 tbsp lemon juice
Instructions:
In a medium saucepan or pot, add 1 inch of water and bring to a boil over medium-high heat. Using a wooden spoon, carefully add the whole eggs to the water and add lemon juice to prevent them from cracking. Let them simmer for 4 min.
Meanwhile, in a medium bowl, add water and ice cubes and immediately place the boiled eggs into the ice water to cool. Gently peel the eggs and set aside.
Preheat the oven to 450F.
In a medium bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, sugar, garlic powder, and red pepper flakes.
In a large bowl whisk together eggs, oil, and sour cream until creamy and smooth.
Add flour mixture to the egg mixture and using a rubber spatula fold the batter until combined well.
Add cheese, green onion, basil, dill, and roasted pepper, and fold the mixture so everything is incorporated.
Lightly butter the muffin tin. Using a pastry bag, pipe 1/4 cup batter into each of the 6 to 8 muffin tin holes.
Coat the eggs with flour and use the back of spoon to make a well in the batter. Place the eggs into each well and pipe on more batter until the eggs are covered as in the IG Reel. Add some cheese and red pepper flakes on top.
Bake for 16-18 min until the muffins are golden brown.
Remove the muffins from the oven and let them cool for just 2-3 min.
Immediately serve them if you like softly boiled eggs, otherwise the eggs will cook quickly.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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Egg Muffins | Easy Breakfast Recipe
Hi there! In this video we’ll show you how to make breakfast egg muffins. This is an easy recipe with eggs, red and green peppers, yellow onions and cheese. These low carb egg muffins are high in proteins and low in calories and great for breakfast, lunch or snack. This is a great make-ahead recipe to freeze and re-heats for breakfast, lunch or snack.
Chapters
00:00 Intro
00:20 Ingredients List
00:51 Egg Muffins prep step-by-step
02:16 Adding egg muffins filling to pan
03:50 Remove baked egg muffins from oven
#eggrecipe #eggmuffins #breakfast #healthy
Egg Muffin Recipe
3 tablespoons olive oil
6 large Eggs
1 cup Red Bell Pepper, diced
1 cup green pepper
1 cup Yellow Onion, diced
1 cup Shredded Cheddar Cheese
7 Basil leaves, torned
1/4 teaspoon onion powder
Salt and white pepper to taste
Pan spray
Directions
Preheat your oven to 375 degrees, spray a 12-cup muffin pan with a non-stick oil spray and set aside.
In a skillet over medium heat, add the oil, green and red peppers and onions, cook for 5 or until the veggies have softened. In a large bowl, whisk together the eggs, salt and pepper and basil. Start with cheese at bottom, then veggies mix, sprinkle top of muffins with cheese, next pour eggs over veggie and fill it about 3/4 of each muffin cup. Bake the egg muffins for 20 minutes or until puffed lightly golden on the top. Remove from oven. Empty from pans and enjoy!