Description
A delightful recipe for fluffy egg and cheese muffins perfect for a low-carb diet.
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the eggs, cream cheese, melted butter, salt, and pepper until smooth.
- Add the shredded cheddar cheese and mix until well combined.
- Pour the mixture into a greased muffin tin.
- Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These muffins can also be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Carnivore
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg