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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 Try Using Food to Boost Your Mood.

Most of us have been conditioned to believe that comfort foods are bad and are to be avoided. If your comfort food is candy or junk food this is true. Otherwise, comfort foods can be really nutritious and good for you. A number of foods honestly do elevate your mood when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Put together a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling at all times. The more serotonin you have, the better you will feel. Nuts, on top of raising your mood, can be a super source of protein.

Now you can see that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try some of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to low carb veggie egg muffin recipe. To make low carb veggie egg muffin you need 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Low carb veggie egg muffin:
  1. Get 12 eggs
  2. Take 1 1/2 cup cheddar jack cheese
  3. Get 1 zucchini shredded
  4. Get 1 1/2 cup fresh spinach chopped
  5. Prepare 7 mushrooms stemmed and diced (any kind you like, i used white )
  6. You need 1 carrot shredded
  7. Prepare 1/2 cup 2% milk
  8. Prepare 1/2 cup water
Instructions 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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