Low Carb Southwest Egg Muffins

These Low Carb Southwest Egg Muffins are perfect for some leading a low carb life style but let me explain how they came about . High school football has come to an end and it rolled directly into wrestling season. Here in Louisiana football players wrestle in the off season to stay in shape. My 16 year old son worked really hard to bulk up this past summer , not only a strength and conditioning regime but trying to eat eat eat. This fat girl never in my life thought I would have a kid that had issues GAINING weight. Seriously , I went on my first weight loss program at age 12 and I still have to watch everything I eat . A few weeks before football season ended my son started cutting weight getting ready for the mat. He obviously had a weight class in mind and he was bound and determined to get there. This past Saturday was his first tournament and he made weight so now it’s time to maintain it. So these Low Carb Southwest Egg Muffins are a perfect breakfast and great for meal prepping for the week.

My husband is still losing weight so I usually meal prep for him and my son. These Southwest Egg Muffins are easy to prepare ahead of time and they just pop them in the microwave and have a high protein low carb breakfast. These muffins don’t really have the texture of a typical muffin, they are more like a mini omelette . I have made this a few different ways but I thought these would be yummy with the southwest flavors.  We all loved the flavors in these. If you are meal prepping a great dinner choice for meal prepping is Low Carb Meatballs and Creamy Spinach.

To get started I like to prep and cook the bacon first and set aside

.

If you like to make things easier mix the seasoning together while the bacon is cooking

Beat the 6 eggs together

Add the melted coconut oil and coconut milk and mix well

Add the seasoning and mix well

Mix in the green chiles

Add the coconut flour , it can form lumps so mix well

Add bacon and cheese , reserving 1/2 cup of cheese

Scoop into prepared muffin tin and top with remaining cheee

Bake for 15-18 minutes and then cool

ENJOY!!

Low Carb Southwest Egg Muffins

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Course Breakfast, Low Carb

Calories

Ingredients

  

• 6 Large Eggs
• 4 Tablespoons Melted Coconut oil
• 1/4 Cup Unsweetened Coconut Milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon Chipotle chile pepper optional
• 4 oz can diced green chiles
• 1/2 cup coconut flour
• 2 cups shredded cheddar cheese-divided reserve 1/2 cup for topping
• 6-8 slices of bacon cooked and crumbled

Instructions

 

• Preheat oven to 350 degrees
• Cook bacon and set aside
• In a large bowl mix eggs , coconut oil, and coconut milk.
• Add the seasoning and mix well
• Add Green Chiles
• Mix in coconut flour very well
• Add 1 1/2 cups of shredded cheddar and bacon , mix well
• Spray muffin pan with cooking spray of your choice
• Scoop mix evenly between the 12 muffin cups
• Top with remaining cheese
• Bake in preheated oven for 15-18 minutes
• Remove from the pan and cool
• Can be stored in an airtight container in the fridge

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