How to Prepare Perfect Low carb veggie egg muffin Super Easy

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Before you jump to Low carb veggie egg muffin recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Consume.

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One of the first types of foods you should be eating plenty of, is various berries. The volume of vitamin C that can be found in berries, is one of the main reasons you need to be eating berries. Most berries also have plenty of anti-oxidants, which is extremely beneficial to your overall health and is particularly good for your circulatory system. You may additionally be aware that antioxidants can also help make sure you have healthy cells and it can also help to stop the deterioration of your cells.

If you determine that your overall health is important to you, you ought to take these tips to heart. The pre packaged highly refined foods that you can find in any store is additionally not good for you and instead you should be cooking fresh nutritious foods.

We hope you got benefit from reading it, now let's go back to low carb veggie egg muffin recipe. To cook low carb veggie egg muffin you need 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Low carb veggie egg muffin:

1. Get 12 of eggs.
2. Take 1 1/2 cup of cheddar jack cheese.
3. Take 1 of zucchini shredded.
4. Prepare 1 1/2 cup of fresh spinach chopped.
5. Get 7 of mushrooms stemmed and diced (any kind you like, i used white ).
6. Prepare 1 of carrot shredded.
7. You need 1/2 cup of 2% milk.
8. Get 1/2 cup of water.

Instructions to make Low carb veggie egg muffin:

1. Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray..
2. Crack open and beat all 12 eggs in a big bowl along with the milk and water..
3. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well..
4. Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top..
5. Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled..
6. After cooling flip over on to baking sheet and let cool an additional 3 min..
7. Enjoy. 2 per serving. I can get 24 out of this recipe.

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