I first made low-carb and gluten-free Egg Muffins in 2005, and they've been the most popular recipe on my blog for many years. This recipe has been pinned 1.25 million times, so these little grab-and-go egg muffins have a lot of fans! [found on KalynsKitchen.com] #LowCarb #Glutenfree
Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.