LOADED EGG MUFFINS

Name: LOADED EGG MUFFINS
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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); 100 grams Cooked Chicken, shredded or cut fine; 1 cup Mushrooms, chopped (fried); 1 tbsp Spices of your choice (parsley, mixed herbs) (I love French Tarragon)

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LOADED EGG MUFFINS

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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: Muffins

Calories: 136kcal

Author: Chan

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
100 grams 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.

Notes

These egg muffins are loaded with chicken, vegetables and cottage cheese. However, egg muffins can be much simpler. Use any leftover veggies, add eggs, top with cheddar cheese and you have a simple, quick and convenient meal.

Egg muffins make for great lunchbox fillers. You can make them ahead of time, keep them in the fridge for up to 4 days and they freeze well too.

Nutrition

Tried this recipe?Mention @leanfitketo or tag #leanfitketo!

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