Low-Carb Breakfast Egg “Muffins”
Vegetable cooking spray
6 tablespoons shredded 2% cheddar cheese, divided
6 tablespoons frozen mirepoix mix (onion, celery, bell pepper), thawed
6 tablespoons chopped ham (6 slices bacon, chopped sausage,
creamed spinach, chopped broccoli, mushrooms, etc.)
Mrs. Dash, ground pepper, and nutmeg to taste
6 whole large eggs
6 tablespoons half and half
3 tablespoons shredded 2% Monterey Jack cheese, divided
Preheat oven to 350 degrees. Coat the muffin tin (6 1-cup)with the cooking spray.
Place 1 tablespoon of cheddar in each cup.
Add 1 tablespoon of the thawed veggies to each cup.
Add 1 tablespoon of the meat (or other mixture) to each cup.
Season with the Mrs. Dash, ground pepper, and nutmeg.
Make a well in the center of each cup and carefully crack an egg into each cup.
Top with 1 tablespoon of half and half in each cup.
Sprinkle with ½ tablespoon of Monterey Jack cheese in each cup.
Bake at 350 degrees for 18-20 minutes. Let cool for 5 minutes and loosen around the edges. Flip over and serve. Great topped with salsa or as a sandwich in an English muffin or chopped in a wrap. May be refrigerated when completely cooled and then heated in the microwave for 30-45 seconds. Serves 6.