Low Carb Egg Breakfast Muffins Recipe

Easy high protein breakfast recipe

Egg muffins are one of my favourite ways of switching up my egg game. Especially, when I do not have the time to eat breakfast at home. Making these egg muffins are a more practical way of getting the health benefits of eggs on the go, without stinking out a room with boiled eggs.
Plus, it saves time in the morning by preparing the day or night before and lastly keeps you going until lunchtime or later without having to snack,

These Mediterranean style egg muffins feature fresh basil, chorizo and mozzarella. They are some of my favourite ancestral foods combined into one concoction. You could add some olives or sundried tomatoes into the mix prior to cooking to take these another level but I feel that these work just great.

The gooeyness from the cheese and the kick of spice from the chorizo are amazing. There is also a fine balance, to the amount of filling in each muffin. If there is too much filling then the egg will not set accordingly and might collapse. So, try not to overload them too much although it is very tempting.

I used a stainless steel muffin tray for this version but the silicone tray versions are probably a more practical way of turning out the muffins better but are slightly harder to wash up after. There is a whole heap of different variations and combinations of making egg muffins. Keep your eyes peeled as I will be sure to add more in the coming weeks.

Basil, Chorizo and Mozzarella Egg Muffins

• Course: Breakfast

• Keywords: low carb keto egg muffins

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Servings: 2

• Cooking skill: Easy

• Cost Per Serving: £3

• Author: Ryan Carter

Ingredients:

• 100 grams Chorizo - cut into ½-1 cm pieces

• 100 grams mozzarella - torn into small 1-2 cm chunks

• Small handful fresh basil leaves

• 4 large pasture-raised eggs

Instructions:

1. Preheat the oven to 190C.

2. In a bowl. Crack the eggs in and beat lightly.

3. Next, add the diced chorizo and mozzarella.

4. Transferring into a measuring jug to make life easier pouring into the muffin tray.

5. If using a stainless steel tray then lightly grease with coconut oil or butter.

6. Add the mixture evenly into the muffin tray.

7. Transfer to the top shelf of the oven.

8. Cook for roughly 15 minutes or until the eggs have set.

9. Allow them to cool, then remove from the tray.

10. Either eat warm or transfer to meal prep container to use the next day.

You could further bulk up the meal by adding wild rocket (arugula) or watercress and roasted tomatoes or ½ an avocado.

Nutritional values per serving:

Calories: 629.9
Protein: 45.2
Fat: 43
Carbs: 5.5
Fibre: 2.1

Vitamins:
Vitamin B1: 0 mg
Vitamin B2: 0.5 mg
Vitamin B3: 0.1 mg
Vitamin B5: 1.5 mg
Vitamin B6: 0.2 mg
Vitamin B9: 50.4 ug
Vitamin B12: 0.9 ug
Choline: 294.4 mg
Vitamin A: 803.4 IU
Vitamin A from Retinol: 160 ug
Vitamin C: 0.9 mg
Vitamin D: 82 IU
Vitamin E: 1.1 mg
Vitamin K: 21 ug

Minerals:
Calcium: 64.8 mg
Copper: 0.1 mg
Iodine: N/A
Iron: 1.9 mg
Magnesium: 15.2 mg
Manganese: 0.1 mg
Potassium: 152.8 mg
Selenium: 30.7 ug
Sodium: 2000 mg
Zinc: 1.3 mg

Fats:
Omega 3: 0.1 g
Omega 6: 1.6 g
Monosaturated fat: 3.7 g
Polyunsaturated fat: 1.9 g
Saturated fat: 18.3 g