LOADED EGG MUFFINS

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Loaded Egg Muffins

LOADED EGG MUFFINS

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Lunch
Cuisine: Banting, Gluten Free, Keto, Low Carb, Sugar-free
Keyword: boiled eggs, Breakfast, Egg Cups, Egg Muffins, Mufins
Servings: 12 Muffins
Calories: 136kcal

Equipment

  • Muffin Pan

Ingredients

  • 1 tbsp Coconut oil
  • 1 cup Chunky Cottage Cheese
  • 3 tbsp Heavy cream
  • 6 Large Free Range Eggs
  • 1 cup Cheddar Cheese grated (100g)
  • 1 cup Green Pepper or red pepper chopped
  • 1 cup Cooked Chicken, shredded or cut fine
  • 1 cup Mushrooms, chopped fried
  • 1 tbsp Spices of your choice (parsley, mixed herbs) I love French Tarragon

Instructions

  • Heat the oven to 180C and prep your muffin pan.
  • Whisk the eggs & cream and mix with the cottage cheese.
  • Saute the peppers and mushrooms in the coconut oil.
  • Mix the chicken, cheese and the veggies and place spoonfuls in the muffin holes.
  • Pour the egg mixture over the chicken and veggies to approx 2⁄3 full.
  • Place in the oven for approx 30 minutes or until cooked.
  • Let the muffins sit for 5 minutes before removing.

Nutrition

Serving: 90grams | Calories: 136kcal | Carbohydrates: 3.2g | Protein: 10g | Fat: 9.5g
Tried this recipe?Mention @leanfitketo or tag #leanfitketo!

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