Low carb cheesy egg muffins

Super easy and super yummy egg muffins with swiss & ricotta cheeses, ideal for breakfast or snacking. Prepared in minutes, all you have to do is wait until they get out of the oven! And... your egg bites are ready to serve..

PREP
3 min
COOK
20 min
SERVINGS
6

Nutrition facts

Energy: 124 kcal
Protein: 8.2 gr
Fat: 9.2 gr
Net carbs: 1.9 gr

Ingredients

4 large egg(s) (200 gr)

0.5 cup(s) swiss cheese, shredded (54 gr)

0.5 cup(s) ricotta cheese [or cottage] (123 gr)

Seasoning

salt (to taste)

ground black pepper (to taste)

Greasing

0.5 tbsp(s) olive oil (7 gr)

Instructions

  1. Preheat the oven to 200°C / 400°F
  2. In a bowl, whisk the eggs along with a bit of water, as well as salt & pepper (to taste)
    • 1 tablespoon of water per 2 eggs
  3. Add the swiss and ricotta cheeses and stir well to combine
  4. Brush / grease 6 muffin cups and pour the mixture
  5. Bake for 20 minutes, or until firm

Notes

Serving size: 1 muffin

✔ You may use other kinds of cheese, instead of swiss, that melt well, such as cheddar, gouda, emmental or mozzarella

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