Low Carb, Dairy Free Avocado Egg Muffins
I've been on a low carb modified Keto diet for healing purposes for 2 months now. I've been itching for some new and easy meal recipes that would fit a low-carb lifestyle but continue to offer energizing vitamins (insert veggies) and powerhouse foods (insert avocado and garlic). These avocado egg muffins are so simple to make and make great leftovers to easily reheat and enjoy another day!
Feel free to swap out and add any of your favorite veggies (or meat)....there are no rules here and just be you because you is beautiful!
1/2 cup pico de gallo (If you want to skip making this you can typically pre-buy or just use tomatoes/onions in its place)
1/2 clove garlic
Veggie of choice (I used leftover green beans but broccoli, mushrooms, etc would work!)
Celtic Sea Salt/pepper
Preheat over to 350 degrees. Grease a muffin pan well or place muffin liners.
Cut and dice the avocado and place evenly distributed between 6 muffin liners.
Top the avocado evenly with pico de gallo, garlic and your veggie and/or meat of choice.
Crack 6 eggs into a bowl and whip with Celtic sea salt and a little pepper
Pour evenly over the muffins without overflowing your cups!
Bake in the oven for 22 - 26 minutes depending on your oven strength.
The tops will get a light golden brown
Gently remove from muffin tin and sprinkle with sea salt, hot sauce, ketchup....whatever floats your boat!
Calories: 138 calories per muffin
Fat: 10 g per muffin
Carbs: 5 g per muffin
Protein: 7.5 g per muffin
Sugars: 1 g per muffin