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
Mini-omelet ........... delicious as a snack with drinks! Beat 7 eggs and 2 tablespoons milk with salt and pepper. Grease a muffin mold in 12 pieces. Add your favorite fill material, such as peas with fresh mint, goat cheese, fried mushrooms, bacon, grated cheese, cherry tomatoes or peppers and spread below the egg mixture over the cavities. Bake 15-20 minutes in the oven at 180 ° C, let cool slightly before removing from the mold.