Egg Muffins-Low Carb Easy Breakfast

So when I started out on my low-carb journey, breakfast was my most challenging meal of the day.  A bowl of cereal was much easier to prepare in the rush of the morning then eggs, sausage, and bacon.

An idea occurred to me after scanning the good ole' Pinterest boards.  Cut up all the veggies I love in my omelet, mix with eggs and bake!  That's where my version of the "Egg Muffin" was born!

It's an easy recipe that I prepare every Sunday for six days worth of breakfasts.  You can refrigerate them for up to six days or even freeze them. (Warning, after freezing they are a bit watery when reheated)

You can eat them plain, with melted cheese, or chopped up and wrapped in a low carb tortilla, after you reheat them.  Usually I do a 35 second round, chop and place in a tortilla covered with cheese, and heat for an additional 35 seconds. 

You can add whatever veggies you prefer, the following is my preference.

10 Eggs, scrambled
2 green onion stalks
5-8 mushrooms
2 Roma tomatoes

Preheat oven to 350 degrees

Chop all vegetables and scramble eggs.  Combine ingredients

Place EMPTY silicone muffin pan on a cookie sheet for support. Spray silicone muffin pan (silicone works best, in fact, it's the only way I've ever made these eggs) and pour egg mixture into each cup, filling to top is fine.  Bake for 20-25 minutes, depending on oven. 

Let muffins cool before removing. Store in plastic bags in refrigerator or freezer.

                Picture of eggs before going in the oven