Low Carb Egg Muffins Recipe
Egg Muffins with Kale, Shallot & Peppers
6 egg whites
2 whole eggs
1 tablespoon extra virgin olive oil
1 cup Kale, chopped
1/3 cup shallot, diced
1/3 cup red pepper, diced
1/3 cup green pepper, diced
Preheat oven to 350 degrees.
Line Muffin tin with Palisades muffin cups. Find it at www.palisadespaper.com
In a skillet or pan, heat one tablespoon of olive oil over medium heat.
Add Kale, shallot, and peppers: cook until tender (about 5 Minutes).
In a bowl whisk together whole eggs and egg whites. Pour egg mixture into the muffin tin.
With a tablespoon , add the vegetable mixture to the muffin tin and place in oven for 15 minutes or until slightly firm. Insert a toothpick or knife into an egg muffin, if it comes out clean eggs are cooked.
Suggestion; Serve with one slice of toast buttered with 1/3 mashed avocado. Place 2 egg muffins on a bed of spinach.
Tip. Place egg muffins to a Tupperware container and refrigerate for up to four days.