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I took this simple recipe from Dr. Josh Axe book: Keto Diet: Your 30 Day Plan to Lose Weight, Balance Hormones, Boost Brain Health and Reverse Disease. I changed it a bit and made it more tasty by adding some pico de gallo and some ham. They are super easy to make and it took me about 10 minutes to prepare before putting them in the oven. They are great to prepare on Sunday and keep in the fridge all week so you can have a quick breakfast.

They work well alone or you can make a quick breakfast sandwich with English muffins or some low sugar Ezekiel 4:9 bread. So these can be a time saver. Here’s the type of muffin pan I used also.

Print Recipe
Low Carb Egg Muffins
Low Carb Egg Muffins Recipe
Course Breakfast
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Low Carb Egg Muffins Recipe
Instructions
  1. Preheat oven to 375 F.
  2. In a medium bowl, beat together the eggs and almond milk
  3. Divide the egg mixture among 6 of the cups in a greased or lined muffin pan, filling the cups about 3/4 of the way.
  4. Top with Parmesan cheese, salt, and pepper
  5. Bake for 15 minutes and serve immediately

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