Low Carb Sriracha Omelet Muffin- Gluten Free

Teresa Jacobson


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


★★★★★ 1 vote

15 Min
15 Min


  • 6 slice
    uncured bacon, cooked and crumbled
  • 4 large
  • 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

How to Make Low Carb Sriracha Omelet Muffin- Gluten Free


  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

Printable Recipe Card

About Low Carb Sriracha Omelet Muffin- Gluten Free

Course/Dish: Eggs, Meat Breakfast
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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