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