Low Carb Sriracha Omelet Muffin- Gluten Free
By
Teresa Jacobson
@foundmyzen
1
Ingredients
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6 sliceuncured bacon, cooked and crumbled
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4 largeeggs
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2/3 ccarton egg whites
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1/4 csour cream
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1 tspsriracha (more if you like spicy)
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1/2 tspbaking powder
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1/2 conion, diced
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1/2 ctomato, diced
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1/2 cgreen pepper, diced
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1/2 cbaby bella mushrooms, diced
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1 1/2 ccheddar cheese, shredded
How to Make Low Carb Sriracha Omelet Muffin- Gluten Free
- Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- In a frying pan, fry bacon, drain and crumble.
- 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.
- 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.