Low Carb Mushroom Omelet Muffins
Low Carb mushroom omelet muffins that are absolutely delicious and keep nicely in the fridge when you need a fast breakfast to grab and take on the go.
Prep Time 15 minutes mins
Cook Time 24 minutes mins
Total Time 39 minutes mins
1 tablespoon Canola Oil 1/2 cup yellow onion diced 1 red bell pepper diced 8 ounces mushrooms diced 1/2 cup yellow squash diced (or a favorite veggie of your choice) 1/2 teaspoon salt 1/4 teaspoon pepper 4 eggs 4 egg whites 1/2 cup skim milk 3/4 cup Mozzarella cheese
Preheat the oven to 350 degrees.
Spray the 12 cup muffin tin with non stick cooking spray.
Saute the onion, bell pepper and mushrooms with the oil in a pan over medium heat until soft.
In a separate bowl, combine the eggs, egg whites, skim milk, seasonings, squash and cheese and mix. Then add the sauteed mix to the egg mix.
Mix the ingredients well to make sure all the ingredients is evenly distributed.
Pour 1/4 to 1/2 cup of the mixture into each muffin cup.
Bake for about 22 to 24 minutes or until it's cooked through.
Nutrition facts are provided as a courtesy.