Low Carb Omelette Muffins | Candidly Kristyn

Boyfriend and I have a Caribbean cruise coming up and you know what that means–swimsuit time! Ahhh! So we’re trying to eat a little healthier. He’s trying out the low carb thing and I’m doing the low calorie thing. He’s been pretty good, but breakfast has been a struggle. So many of the breakfast foods out there have carbs! And because neither of us wants to wake up at the crack of dawn to whip up a full breakfast of eggs and bacon, I was super excited when I heard that you could actually bake eggs and turn them into muffins! Behold–Low Carb Omelette Muffins! They’re super easy to make and last a whole week in the fridge. All you need is:

10 eggs – This will make 10 muffins, 2 for each work day
1 cup cheddar cheese
½ cup bacon bits
1 tsp. Lawry’s Seasoning Salt
½ tsp. pepper
6 sausages, cooked and crumbled (I used turkey sausages)

Now remember, these are pretty much mini omelettes so you can put whatever you want in them–spinach, ham, onions, mushrooms, etc. This just happened to be what I had on hand.

First, whisk the eggs, seasoning salt, and pepper together. Don’t add the good stuff in just yet–it’ll just sink to the bottom and won’t distribute evenly among all the cups.

Then, pour the egg mixture into a greased muffin pan. I used my silicone muffin cups, but you can use regular liners too. Fill each muffin cup about ⅔ of the way full.

Then sprinkle some of the sausage crumbles, bacon bits, and shredded cheese into each cup.

Bake at 375 for ~20 minutes, or until they’re slightly brown. Don’t worry if they’re puffed up and out of the muffin pan, they’ll shrink after they’ve cooled. I think they taste best if they’re warm so I usually throw them in the microwave for 30 seconds.