Low carb veggie egg muffin

Name: Low carb veggie egg muffin
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 eggs; 1 1/2 cup cheddar jack cheese; 1 zucchini shredded; 1 1/2 cup fresh spinach chopped; 7 mushrooms stemmed and diced (any kind you like, i used white ); 1 carrot shredded; 1/2 cup 2% milk; 1/2 cup water

anyarene @cook_3078940

Bellbrook, Ohio

If you like low carb this is great. Add turkey bacon if you want I just didn't have any on hand

anyarene @cook_3078940

Bellbrook, Ohio

If you like low carb this is great. Add turkey bacon if you want I just didn't have any on hand

Saved

Ingredients

25 mins

12 servings

12eggs
1 1/2 cupcheddar jack cheese
1zucchini shredded
1 1/2 cupfresh spinach chopped
7mushrooms stemmed and diced (any kind you like, i used white )
1carrot shredded
1/2 cup2% milk
1/2 cupwater

Saved

Steps

25 mins

1

Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray.
2

Crack open and beat all 12 eggs in a big bowl along with the milk and water.
3

Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well.
4

Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top.
5

Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled.
6

After cooling flip over on to baking sheet and let cool an additional 3 min.
7

Enjoy. 2 per serving. I can get 24 out of this recipe