Low Carb Egg Muffins

These are amazing and easy too! I adapted this recipe from eat-drink-love.com to make it IC friendly.

Low Carb Egg Muffins

Ingredients:

1 tbs. extra virgin olive oil
1/4 cup onion, finely diced (if tolerated)
2 cups fresh spinach
1 garlic clove, minced
6 eggs
3 slices bacon or turkey bacon, cooked and chopped (if tolerated)
3/4 cup cheddar cheese, shredded
1 tbs. milk
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste if tolerated)


Directions:

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.

2.In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.

3.Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.

4.Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

*Feel free to throw in whatever veggies you'd like! Same goes for gluten and lactose free cheese!