Low Carb Breakfast Muffins
Low carb breakfast muffins – We’re all aware of the fact that breakfast is the most important meal of the day and yet we tend to skip it more often than not because we don’t have much time in the morning to prepare and eat something.

Low Carb Breakfast Muffins

It’s true that the present way of life requires us to be fast in order to complete all of our daily tasks but skipping on meals isn’t healthy and it’ll get us nowhere.

 

Having everything in mind we prepared a list of a few easy to make low carb breakfast that you can whip up in no time or prepare the night before and just take them in the morning to eat on the way.

 

Low Carb Breakfast Recipe #1

As many breakfasts this one also includes the staple breakfast ingredient, the egg. It’s actually very tasty one that you can whip up a few muffins the night before and just grab a few in the morning without having to cook for too long.

 

Low Carb Breakfast Muffins

 

Even if you decide to make them it won’t take longer than 45 minutes from start to finish and following the exact recipe will yield 12 of these delicious muffins. The ingredients you’ll need to make these are:

grab and go low carb breakfast

Low Carb Breakfast Muffins

Life Renu
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine KETOGENIC
Servings 12 Serving
Calories 169 kcal

Ingredients
  

  • 15

    Eggs

  • 1 diced and deseeded Green bell pepper
  • 3 sliced onions
  • 2 cup diced Ham
  • cup grated Mexican blend cheese
  • 2 tbsp Spike seasoning

Instructions
 

  • Oven by preheating it to 375F

Video

Keyword Low Carb Breakfast Muffins

To start making this low carb breakfast muffins you’ll need to prepare your oven by preheating it to 375F and greasing your muffin tin or muffin cups with a nonstick spray.

 

Dice the green pepper, onions and ham and add them to the bottom of the muffin tin along with the grated cheese making sure there’s enough for all 12 muffin cups.

 

Next, you’ll need to take the eggs and add them to a bowl to beat them well together with the spike seasoning till everything is well mixed together.

 

Low Carb Breakfast Muffins

 

Once the mixture is done, pour it over in the muffin cups till they are almost filled and afterwards using a small fork stir each muffin cup to make sure the ingredients inside are equally distributed.

 

Put the muffin tin in the oven to bake for about 30 minutes.

 

If you decide to prepare them the night before, you’ll need about 60 seconds to reheat them in the microwave.

 

The energy and nutrients value these muffins provide is 169 Calories, 2g net Carbs, 11g Fat and 16g Protein per one muffin.

 

 

Low Carb Breakfast Recipe #2

The second recipe we have for you is one that involves a few more ingredients but it actually takes less time to make from start to finish.

Low Carb Breakfast Muffins

It’s done only 35 minutes and following the exact recipe will yield 6 muffins.

 

It’s very easy to make and the recipe we’re about to share is easy and simple to follow.

 

The ingredients are easily found and the ones you’ll need to make this tasty recipe are:

  • 11 Eggs
  • 4oz shredded Cheddar cheese
  • 3 cups chopped Kale or Scallions
  • ½ cup Water
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked Paprika
  • ½ teaspoon ground Pepper
  • ½ teaspoon Salt
  • Cooking spray

To start making low carb breakfast muffins you’ll need to prepare your oven by preheating it to 350F and bring out a muffin tin to prepare it by spraying it with cooking spray.

 

Take the vegetables and add them in a saucepan along with the water. Place it over high heat and cover it to cook for about 5 minutes. Once done, take it away from the heat and remove the extra water.

 

Next, you’ll need to add the cooked vegetables in the muffin cups of the tin and add the cheddar cheese over them.

 

Low Carb Breakfast Muffins

Take a bowl and add the eggs along with the paprika, mustard, salt and pepper and whisk everything together till it’s all well combined.

 

Once well mixed, pour over the mixture into the muffin cups over the vegetables making sure it’s evenly distributed.

 

Place the muffin tin in the oven and bake it for at least 22 minutes and afterwards let it cool down for about 20 minutes in the muffin tin before serving it.

 

The amount of energy and nutrients you get from this tasty breakfast is 224 Calories, 4g net Carbs, 15g Fat and 17g Protein per 2 muffins.

 

Low Carb Breakfast Recipe #3

The third recipe is actually so low on carbs that it’s keto friendly and it’s done a little differently than the previous ones but it’s equally tasty, delicious and extremely easy to make.

 

Low Carb Breakfast Muffins

 

The recipe will take you 35 minutes to make it from start to finish and it would yield 8 servings of these delicious breakfast treats.

 

The ingredients are easy to find and quite simple and putting them together doesn’t take too much expertise.

 

The ingredients you’ll need to make this tasty grab and go breakfast are:

 

Ingredients to make the batter:

  • 1 Egg
  • 2/3 cup Almond flour
  • 1/3 cup Coconut flour
  • 8oz cubed Mozzarella cheese
  • 2oz Cream cheese
  • 1 teaspoon Salt
  • 2 teaspoons Baking powder

Ingredients to make the filling:

  • 2 scrambled Eggs
  • 4oz Bacon
  • ½ cup shredded Cheddar cheese

To start making this recipe you’ll need to prepare your oven by preheating it to 350F.

 

Next, you’ll need the mozzarella cheese and cream cheese in a bowl which you’ll put in the microwave and let it heat up for 1 minute.

 

Take it out and stir it well before adding it back in the microwave to heat up for another 30 seconds. Take it out again and stir one more time before adding it back for another 30 seconds of microwave heat.

 

Low Carb Breakfast Muffins

 

Transfer the melted cheese into a food processor along with the ingredients for the batter and blend it till it’s well combined and a dough is forming.

 

Take out the batter and form 8 pieces of it and press it down on a baking pan till it formed a circle.

 

Add the filling ingredients in the middle of the dough, dividing it evenly between the 8 pieces and fold in the edges of each dough to seal the ingredients inside.

 

Add the baking pan to the oven and bake for about 25 minutes. Take the pan out and let it cool down completely before serving.

 

The nutritional value and energy value this meal provides is 258 Calories, 4g net Carbs, 18g Fat and 16g Protein per one serving.

 

While all of the low carb breakfast muffins above are great, we’re sure that you’re going to have in particular that will be the best one for you and we’d like to know which one it is so feel free to let us know by using the comment section below or contact us directly via email.

 

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