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Egg-Mushroom Muffins in a black muffin tin.

Egg-Mushroom Muffins

These egg-mushroom muffins are low carb and make a great breakfast meal. To make this meal more complete add 1 slice of whole-wheat toast and 1 cup of fresh berries.

Makes 4 servings
Serving size: 1 muffin
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients for egg-mushroom muffins

  • ½ cup cottage cheese
  • 2 eggs
  • ¼ cup diced mushrooms
  • Pinch of salt
  • 1 tsp shredded parmesan cheese
  • ½ tsp olive oil

Directions for egg-mushroom muffins

  1. Preheat oven to 350 degrees.
  2. Coat muffin tin with nonstick spray.
  3. Combine cottage cheese, eggs, mushrooms, and salt. Mix all ingredients together.
  4. Use cookie scoop to portion mixture evenly into each muffin well.
  5. Top each egg-mushroom muffin with parmesan cheese and olive oil.
  6. Bake egg-mushroom muffins at 350 degrees for 20  minutes at 350 degrees.
  7. Enjoy!

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Nutrition facts

Per Serving

  • calories: 69
  • carbohydrate: 2g
  • fat: 4g
  • fiber: 0g
  • potassium: 68mg
  • protein: 7g
  • sodium: 218mg
  • sugar: 1g

Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.

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