low carb sriracha omelet muffin- gluten free
(1 rating)
Everyone seems to have a recipe for these wonderful "take it with you" breakfasts. Since my husband had to go Wheat Free/Low Carb/low cholesterol I had to get a little creative with ours so it would still have wonderful flavor and slightly lower cholesterol. These are delicious and can be made ahead and reheated in the microwave. Great for breakfast or anytime! *Nutritional info below
(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For low carb sriracha omelet muffin- gluten free
-
6 sliceuncured bacon, cooked and crumbled
-
4 lgeggs
-
2/3 ccarton egg whites
-
1/4 csour cream
-
1 tspsriracha (more if you like spicy)
-
1/2 tspbaking powder
-
1/2 conion, diced
-
1/2 ctomato, diced
-
1/2 cgreen pepper, diced
-
1/2 cbaby bella mushrooms, diced
-
1 1/2 ccheddar cheese, shredded
How To Make low carb sriracha omelet muffin- gluten free
-
1Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with nonstick spray.
-
2In a frying pan, fry bacon, drain and crumble.
-
3Meanwhile, in a large bowl, whip all your ingredients including crumbled bacon. Ladle egg mixture into each muffin cup until about 3/4 full. ** I like to put the cheese into each cup after I've ladled in the egg mixture so each cup gets an equal amount.
-
4Bake in preheated oven for 15-20 minutes until done. Remove and serve or allow to cool completely before placing in baggie to refrigerate. Microwave 20-30 seconds to reheat.
-
5*Nutritional info: per muffin Calories: 124 Total Fat: 9.1g/ Sat Fat: 4.8g Cholesterol: 83mg Sodium: 324mg Total Carbs: 1.7g/ Dietary Fiber: 0.3g/ Sugars: 0.8g Protein: 8.9g
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Low Carb Sriracha Omelet Muffin- Gluten Free:
ADVERTISEMENT