Low Carb Sriracha Omelet Muffin- Gluten Free

Teresa Jacobson Recipe

By Teresa Jacobson foundmyzen

Everyone seems to have a recipe for these wonderful "take it with you" breakfasts. Since my husband had to go Wheat Free/Low Carb/low cholesterol I had to get a little creative with ours so it would still have wonderful flavor and slightly lower cholesterol. These are delicious and can be made ahead and reheated in the microwave. Great for breakfast or anytime! *Nutritional info below


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

6 slice
uncured bacon, cooked and crumbled
4 large
eggs
2/3 c
carton egg whites
1/4 c
sour cream
1 tsp
sriracha (more if you like spicy)
1/2 tsp
baking powder
1/2 c
onion, diced
1/2 c
tomato, diced
1/2 c
green pepper, diced
1/2 c
baby bella mushrooms, diced
1 1/2 c
cheddar cheese, shredded

Directions

1
Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with nonstick spray.
2
In a frying pan, fry bacon, drain and crumble.
3
Meanwhile, in a large bowl, whip all your ingredients including crumbled bacon. Ladle egg mixture into each muffin cup until about 3/4 full. ** I like to put the cheese into each cup after I've ladled in the egg mixture so each cup gets an equal amount.
4
Bake in preheated oven for 15-20 minutes until done. Remove and serve or allow to cool completely before placing in baggie to refrigerate. Microwave 20-30 seconds to reheat.
5
*Nutritional info: per muffin
Calories: 124
Total Fat: 9.1g/ Sat Fat: 4.8g
Cholesterol: 83mg
Sodium: 324mg
Total Carbs: 1.7g/ Dietary Fiber: 0.3g/ Sugars: 0.8g
Protein: 8.9g