Low Carb Southwest Egg Muffins
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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