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



  1. Preheat oven to 350 degrees.

  2. Line Muffin tin with Palisades muffin cups. Find it at www.palisadespaper.com

  3. In a skillet or pan, heat one tablespoon of olive oil over medium heat.

  4. Add Kale, shallot, and peppers: cook until tender (about 5 Minutes).

  5. In a bowl whisk together whole eggs and egg whites. Pour egg mixture into the muffin tin.

  6. 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.

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