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Low Carb Egg Muffins


Unsweetened Almond Milk
1/4 Cups
Parmesan Cheese
1/4 Cups
Sea Salt to taste

Preparation mode:

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 three-quarters of the way.

4. Top with Parmesan cheese, salt and pepper.

5. Bake for 15 minutes and serve immediately.