Frittata Egg Muffins 3 Ways

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!

Ingredients:

• 12 large eggs

• 2 tbsp heavy cream

• 2 tbsp onion, finely diced

• ½ tsp salt

• ¼ tsp black pepper

Optional Frittata Add-Ins:

• diced tomato

• mozzarella cheese, shredded

• basil pesto

• bacon, cooked crisp & crumbled

• mild cheddar cheese, shredded

• mushrooms, sliced

• red bell pepper, diced

• garlic, minced

Instructions:

1. Preheat oven to 350° F. Coat a 12 count muffin tin with non-stick spray or line with silicone muffin cups.

2. 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.

3. 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.

4. 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