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How to make low carb crustless egg muffins

Healthy & delicious! Say WHAAATTT! 👀

35
STEPS
INGREDIENTS
I used1/2 carton of  liquid egg whites, but feel free to use real eggs. Also substitute meat & veges as you please. I forgot to include the mushrooms, but I used baby portabella.

I used1/2 carton of liquid egg whites, but feel free to use real eggs. Also substitute meat & veges as you please. I forgot to include the mushrooms, but I used baby portabella.

I used about 1/3 of the packaged sausage. Crumble & brown sausage in a frying pan. Meanwhile, thaw out a portion of the frozen spinach.

Preheat oven.

Preheat oven.

I first mixed all ingredients in a bowl & then transferred them to this large measuring cup for ease of pouring into the muffin pan.

I first mixed all ingredients in a bowl & then transferred them to this large measuring cup for ease of pouring into the muffin pan.

Although this is a nonstick pan, I sprayed each  mold with Pam.

Although this is a nonstick pan, I sprayed each mold with Pam.

Pour mixture into pan. Place in the oven for 20-25 minutes or until eggs are fully cooked.

Pour mixture into pan. Place in the oven for 20-25 minutes or until eggs are fully cooked.

Final results! They rose a little but went down after coming out of the oven.

Have a side of toast & enjoy! Thanks for watching!! \ud83d\ude0a

Have a side of toast & enjoy! Thanks for watching!! 😊

  • Liquid egg whites
  • Frozen spinach
  • Ground sausage
  • Onions
  • Peppers
  • Mushrooms
  • Cooking spray