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Low carb veggie egg muffin
Low carb veggie egg muffin

Before you jump to Low carb veggie egg muffin recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us have been conditioned to believe that comfort foods are bad and are to be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods could be super nourishing and good for you. There are some foods that really can raise your moods when you eat them. When you feel a little down and are needing an emotional pick-me-up, test out some of these.

Cold water fish are great if you wish to be in a better mood. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3s. DHA and omega-3s are two things that actually help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can basically help you fight back depression.

You can see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to low carb veggie egg muffin recipe. You can cook low carb veggie egg muffin using 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Low carb veggie egg muffin:
  1. Provide 12 eggs
  2. Provide 1 1/2 cup cheddar jack cheese
  3. Use 1 zucchini shredded
  4. You need 1 1/2 cup fresh spinach chopped
  5. Use 7 mushrooms stemmed and diced (any kind you like, i used white )
  6. Get 1 carrot shredded
  7. Provide 1/2 cup 2% milk
  8. You need 1/2 cup water
Steps to make Low carb veggie egg muffin:
  1. Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray.
  2. Crack open and beat all 12 eggs in a big bowl along with the milk and water.
  3. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well.
  4. Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top.
  5. Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled.
  6. After cooling flip over on to baking sheet and let cool an additional 3 min.
  7. Enjoy. 2 per serving. I can get 24 out of this recipe

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