Keto Recipe: Keto Loaded Baked Omelet Muffins

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Keto Loaded Baked Omelet Muffins

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3 COMMENTS

  1. These are my favourite thing to make, but I use egg whites. They’re so simple and yummy.

  2. These are incredible. Definitely going to be a breakfast staple for me for now on. You can have two of these muffins for only 3.5g of net carbs.

    Total Carb: 5g, Protein: 16g, Fat: 15g, Cal: 212

    Ingredients:

    3 slices of bacon, chopped

    2 cups finely chopped broccoli

    4 scallions/green onions, sliced

    8 large eggs

    1 cup shredded cheddar cheese

    1/2 cup unsweetened almond milk

    1/2 teaspoon salt

    1/2 teaspoon ground pepper

    Directions:

    Pre-heat your oven to 325 degrees. Coat a 12 cup muffin pan with cooking spray.

    Cook 3 slices of bacon in a large skillet over medium heat until crisp. Remove bacon to a paper towel lined plate and let cool.

    In the same skillet, add chopped broccoli and sliced green onions to the pan. Stir until soft (about 5 minutes). Once cooked, remove from heat and let cool for 5 minutes.

    Once the bacon is cool enough, go ahead and dice up the slices into fine pieces.

    Afterwards, take a large bowl and whisk eggs, cheese, milk, salt & pepper. Then, stir in your broccoli mix and diced bacon.

    Divide the egg mixture into your muffin pans. I personally did 1/2 cup a muffin.

    Bake in the oven for 25-30 minutes until firm. Let stand for 5 minutes, remove, and enjoy.

    You can wrap the omelets up in plastic wrap and refrigerate for 3 days, or freeze up until 1 month. To reheat, let thaw if necessary, and remove plastic. Wrap the muffin in a paper towel and microwave omelet for 20-30 seconds.

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