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
- 8 Eggs
- 3/4 Cup Parmesan grated
- 1 Cup Cauliflower
- Salt & Pepper
- Olive Oil Spray
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.
Serving: 1Muffin | Calories: 27kcal | Carbohydrates: 0g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 45mg | Sodium: 57mg | Potassium: 28mg | Fiber: 0g | Sugar: 0g | Vitamin A: 85IU | Vitamin C: 1.6mg | Calcium: 37mg | Iron: 0.2mg