• Nancy Miller

Low Carb Country Eggs in a Basket

I love this recipe! It's a grab and go healthy low-carb breakfast. In our house we are currently on a low-carb diet. It's kinda hard to be a country cook and cook and eat low carb. It takes creativity and planning. These little breakfast muffins are healthy and low carb and they taste awesome!

Low Carb Country Eggs in Basket

4-5 portobello mushrooms

1/2 onion

1 tsp Thyme

1 cup whipping cream

10 farm fresh pastured eggs

4 slices of canadian bacon

12 slices of smoked turkey breast lunch meat

1/2 cup shredded cheese

First, preheat oven to 350 degrees. Butter your muffin tins and take turkey breast and line the muffin tins. Like the picture above.

Now chop your mushrooms, onions and canadian bacon and saute until softened. You really can use any vegetables you like or want in this part. Use your imagination and cater to your families specific likes. This is just what I had on hand. I might add some spinach or kale to this to add some umph to the nutritional value.

Mix your eggs and whipping cream in a bowl, add salt and pepper and whip until well combined. Add the Thyme to the egg mixture and fill each little turkey cup with egg mixture leaving a little room at the top.

Take a teaspoon and add sauteed veggies to each turkey cup and then top with shredded cheese.

Bake at 350 degrees for about 12-15 minutes until egg is set. Remove from oven and let cool a few minutes. Use a fork to remove from muffin tin.

Pack into a ziplock bag for a quick on the go breakfast in the morning. Just zap in the microwave for about 30 seconds and you have a healthy low-carb breakfast that will keep you and your kids bodies fueled until lunch.




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