Baked egg muffins with cream cheese and vegetables
Cheesx egg muffins with broccoli, mushrooms and red pepper . Freezer friendly, keto and low carb.
Servings: 4 people
- 8 eggs
- 200 g cream cheese
- 1 tbsp sour cream
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/2 cup red pepper
- 1/3 cup mushrooms
- 1/3 cup broccoli
Beat the egg whites first and add the egg yolks and stir with spatula.
Add any type of cream cheese, or two different types.
Season egg muffins with salt, pepper and paprika.
Pour the egg mixture in muffin tins leaving room for the veggies.
Add broccoli and pepper to several muffin tins and mushrooms and pepper to the rest of muffin tins.
Bake egg muffins for 20 minutes at at 350F (175C)
Check the post above for more ideas on what to put in egg muffins.
You can stir fry mushrooms before adding them to the egg mixture, that's optional.