Breakfast is ready in no time with these low carb frittata muffins! Use the base as your starting point and add in your favorite toppings as desired!
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Ingredients:
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12 large eggs
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2 tbsp heavy cream
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2 tbsp onion, finely diced
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½ tsp salt
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¼ tsp black pepper
Optional Frittata Add-Ins:
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diced tomato
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mozzarella cheese, shredded
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basil pesto
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bacon, cooked crisp & crumbled
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mild cheddar cheese, shredded
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mushrooms, sliced
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red bell pepper, diced
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garlic, minced
Instructions:
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Preheat oven to 350° F. Coat a 12 count muffin tin with non-stick spray or line with silicone muffin cups.
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Combine the eggs, heavy cream, diced onion and salt and pepper in a large bowl and whisk to combine, until the mixture is a pale yellow.
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Divide the egg mixture between the 12 cups and add in your favorite toppings as desired, making sure to not fill the cups more than 3/4 of the way full.
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Bake for 15 to 17 minutes, until the center of the egg cups are set and no longer shiny on top. Let them cool for a few minutes before removing from the cups. Enjoy right away or let cool completely, then wrap and store in the fridge.
Nutrition:
Calories: 81kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 189mg | Sodium: 169mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
