Low Carb Egg Muffins with Cauliflower and Parmesan
These low carb muffins are the perfect breakfast meal on the Keto diet - they have cauliflower and parmesan cheese that are baked in the oven.
Servings: 30 ounces
Calories: 27kcal
Ingredients
- 8 Eggs
- 3/4 Cup Parmesan grated
- 1 Cup Cauliflower
- Salt & Pepper
- Olive Oil Spray
Instructions
- Cut the cauliflower into small bits.
- Start by steaming the cauliflower for 10 minutes.
- While the cauliflower steams, beat the eggs.
- Strain the Cauliflower.
- Pre-heat the oven to 350 F.
- Add the parmesan cheese, steamed cauliflower, salt and pepper into the egg. Mix well.
- Spray the cupcake tin with olive oil.
- Use a tablespoon to fill the cupcake tin - 2 tablespoons per cupcake.
- Set the timer for the oven for 15 minutes.
- Put the Low Carb Egg Muffins into the oven for 15 minutes.
- Serve hot and put the rest in a ziplock bag to eat for the rest of the week.
Nutrition
Serving: 1Muffin | Sodium: 57mg | Calcium: 37mg | Vitamin C: 1.6mg | Vitamin A: 85IU | Sugar: 0g | Fiber: 0g | Potassium: 28mg | Cholesterol: 45mg | Calories: 27kcal | Saturated Fat: 0g | Fat: 1g | Protein: 2g | Carbohydrates: 0g | Iron: 0.2mg