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In advance in the video: Cooking eggs: How to do it correctly
These egg muffins are the perfect breakfast idea if you want it to be quick and uncomplicated. Delicious, low-carb and healthy to boot.
In addition to fried eggs, scrambled eggs, omelettes and the like, this recipe for egg muffins will also be part of your egg menu for breakfast in the future. The perfect idea if you want things to go quickly but still be healthy. There are hardly any carbohydrates in our egg muffins, but a lot of vegetables and chicken protein.
Also delicious:
The preparation could hardly be easier. Simply grease the mold and fill it with the spinach. Fill the eggs with the remaining ingredients, pour into the mold and bake everything. Your egg muffins are ready and taste really hearty. If Parmesan isn't your thing, you can of course replace it with another finely grated cheese. You can also easily adapt the egg muffins to your taste by adding meat in the form of small cubes of bacon or pieces of salami.
Low carb egg muffins recipe
Ingredients for approx. 4 servings:
- Butter (for greasing)
- 100 grams frozen leaf spinach (thawed)
- 8 Owner
- 1 tomato (diced)
- 50 Gramm More
- 75 grams Parmesan (grated)
- Salt & Pepper
- 2 sprigs of parsley
Preparation:
1. Preheat the oven to 200 degrees (top/bottom heat). Grease two muffin tins with six wells each (buy here on Amazon*)
2. Squeeze out the spinach a little and distribute it in the molds. Whisk the eggs in a bowl.
3. Dice the tomato small and add it to the eggs along with the corn and parmesan. Season the mixture generously with salt and pepper and distribute it into the molds.
4. Bake the muffins in the oven for 15 minutes. Then sprinkle with a little chopped parsley and enjoy slightly cooled but still warm from the oven.
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
