Low Carb-Keto Breakfast Egg Muffins
Ingredients
- 8 eggs
- 4 slices ham, diced
- spinach (to taste)
- 2 whole mushrooms, diced
- onion, diced ( to taste)
- 1/3 cup shredded cheese
- 1/3 cup milk
- salt (to taste)
- pepper (to taste)
- garlic powder (to taste)
- paprika (to taste)
Instructions
- Heat oven to 375 degrees F. In a mixing bowl, mix all ingredients above.
- With a muffin pan, spray, oil or butter pan with non-stick so muffins won't stick to pan. I used non stick cooking spray.
- Fill each muffin bowl with mixture until 2/3 full. Place in oven and cook for 17-20 minutes. Muffins will rise and the tops will become a light golden brown.
- Take out of oven and let cool for about five minutes. After cooled, grab butter knife or spoon and wiggle them loose.