Low Carb Corn Omelette Muffins

Low Carb Corn Omelette Muffins

multiple muffins

Multiple muffins

This is a very tasty, delicious and “sturdy” quick breakfast or lunch muffin that can hold up to “on the go” nibbling.

Its fragrant meat, egg and corn flavors marry so well in this muffin you will be hard pressed to find anything quite like it.

Yes, and it's great for eating on the run too, because it's almost “crumb-less”.

If you like corn muffins, please do try this – check out the variations to customize them for your personal preferences, too.

-Brenda

Ingredients

  • 6 large or extra large eggs
  • 1 Carb Counters™ Low Carb Corn Muffin Mix
  • 1/3 cup chopped ham or prosciutto
  • 1/2 cup chopped veggies (like broccoli, red /green peppers)
  • 1/2 cup water
  • 1/3 cup sour cream
  • 1/4 cup butter, melted

Optional

  • 2 tablespoons minced fresh onion (or 1 Tablespoon dried minced)
  • 1/3 cup shredded cheddar cheese

Directions

Cook’s Tip: Keep frozen veggie blends on hand…like the three pepper & onion or other favorite combos to make quick work of chopping for recipes.


Preheat oven to 375°. Coat 12 paper baking cups with non stick cooking spray or use non stick muffin pan.


In med/large bowl, combine eggs, sour cream and water. Whisk together until well blended. Add butter, dry mix, veggies, ham, optional onion and cheese if using. Stir with spoon until well mixed. Drop by spoonful into muffin tins. Batter will be thick.

muffin mix
Top with additional sprinkled cheddar cheese, if desired.


Bake for 18-20 minutes until muffins are risen and lightly firm to the touch. Remove and cool for a few minutes before serving.


Muffins may be tightly frozen for up to 3 months. Perfect for fast breakfasts and “grab and go” lunches. Delicious defrosted right out of the freezer. Reheat if desired.


Makes 12 muffins, 5 net carbs per muffin.
low carb breakfast muffin
Variations:

Substitute cooked sausage, turkey or breakfast “veggie” type sausage for the ham or prosciutto.


Substitute cooked crumbled bacon in place of ham or prosciutto.


Add your favorite “omelet ingredients” like chopped mushrooms or spinach.


Use Swiss cheese or Italian cheeses in place of Cheddar and mix it into the batter.


Simply use ½ cup chopped frozen “Three Pepper & Onion Veggie Blend” in place of veggies and onion.


For lower fat version:

Use fat free sour cream, 1 Tablespoon olive oil in place of butter and/or 12 egg whites in place of whole eggs.
prosciutto ham
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