I did some food prep and made 24 salami egg muffins today! Each muffin has 0.6g of carbs, 8g of fat, and 9g of protein. They're yummy, fluffy, and convenient!
I sprayed 2 muffin tins (12 muffins each) with olive oil non-stick spray, put 1 slice of hard salami in the bottom of each cup, whipped together 24 eggs, poured them between all the cups, and topped each with shredded Mexican blend cheese (a cup and a half total).
I preheated my oven to 325 degrees, and put the egg muffins in for 32 minutes.
I love how fluffy they turned out! That's the perk of whipping the eggs all together instead of just cracking one in each cup.
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