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Low Carb Muffins? An Egg-xcellent idea!

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Chicken, Goat Cheese, and Black Olive Muffins. Sounds good, right? What if I told you they were also wheat-free, gluten-free, and low carb? Would you still be interested?

You guys know that I’m not a low-carber but that doesn’t mean that I shy away from low-carb recipes. When it comes to food blogs, I don’t discriminate! One of my favorite food blogs is Kalyn’s Kitchen and the majority of her recipes are South Beach Diet friendly. I don’t follow the South Beach Diet but I love Kalyn’s recipes because they are both healthy and delicious with an emphasis on whole, unprocessed foods.

One of Kalyn’s recent posts was about Egg Muffins. No, not Egg McMuffins! These are much healthier and much tastier than anything off the McDonald’s breakfast menu.

Kalyn’s Egg Muffins are basically a portable omelet that can be eaten on the run. The recipe is simple: whip up some eggs with whatever veggies, cheese, meats, herbs and spices you have on hand, pour the batter into some muffin cups and bake. Kalyn has an actual recipe for you to follow but I found it was easy to improvise. I whipped up my own creation with chicken, goat cheese, black olives and fresh chopped parsley and they turned out perfectly on the first try.

When I made my egg muffins, I used silicone muffin cups that I had recently received as a gift. They worked really well! But Kalyn says you can also use a regular muffin tin if you line it with foil baking cups. The cool thing about these ‘muffins’ is that you can refrigerate or freeze them and pop a couple in the microwave on your way out the door.

Since I suffer from hypoglycemia, it is important for me to start the day with some protein. I’m not always very good at forcing myself to eat breakfast but it’s much easier when I have something like this on hand. In fact, one of these egg muffins along with one of my whole wheat muffins is a pretty good combination to get me through the morning.

To read more about Egg Muffins, see some photos, and get the recipe, visit Kalyn’s Kitchen.

Reader Interactions

Comments

  1. Nicole says

    Kevin: They definitely seem to be popular! TBC: Like Polliwoggy said earlier, great minds think alike! ;-) Mary: Yes, that's one thing that attracted me to the recipe. I am never hungry in the morning and I really have to force myself to eat. Things like this make it much easier! Shana: I don't use much silicone in the kitchen but these little muffin cups are cute and they work great. I'm sure the egg muffins will be just as good in a standard muffin tin...let us know how they turn out! White on Rice Couple: Welcome and thanks for the comment! I need to plant some fresh herbs, this is the first time in a few years that I haven't had my own parsley growing!
    Reply

  2. White On Rice Couple says

    Yes, plant some parsley! We're fanatical about growing herbs and interested in growing as many as possible (except for Cannibus and a few others). If you were close to us, we'd love to share some of ours with ya!
    Reply

  3. Helen says

    I also made these recently using Stilton, leeks and loads of black pepper. They were so moreish they were gone in a day! I didn't have any muffin cups (foil or paper) so I just spritzed the muffin tray with an oil spray and it worked perfectly. Helen.
    Reply

  4. Nicole says

    White on Rice Couple: Yes, I definitely need to get my herbs going. How many herbs are you guys growing right now? In Sicily, I just had some basics: rosemary, basil, parsley, marjoram, thyme, chives, and mint. Helen: That sounds wonderful! Thanks for letting us know that it worked fine without the muffin cups!
    Reply

  5. katy says

    this recipe is sweeping the food blogs! probably because they're so good -- i made some with spinach, onion and parmesan, they were delicious!
    Reply

  8. Nicole says

    Katy: I know, everyone seems to be making them! I think it's great!

    Spaghetti: Thanks, I think they turned out pretty cute, too :-)

    Vanessa: I really hope you'll let us know when you figure out a good vegan version of these. I'd love to try a different version!

    Reply

  9. Emily says

    Ooooh I am SO happy I found this beautiful blog. These muffins are perfect for me! Lots of protein, low carbs...I had gastric bypass surgery, and I've been meaning to make something like this (also called crustless min-quiches), but your flavor combo sounds delicious and inspiring. :)
    Reply

  13. Terriann says

    Hey I am just starting the Body for Life for Women and these will be a great addition to my gig- I was just reading about mushrooms and thought they would be good too! Mushrooms are an underappreciated, low-calorie food rich in nutrients. Mushrooms surpass all other items in the produce category in selenium, which was shown in one study to decrease prostate cancer by 60 percent. Also, mushrooms are an excellent source of three essential B-vitamins: riboflavin, niacin and pantothenic acid. Additionally, mushrooms are an under-recognized source of potassium, which has been shown to help regulate blood pressure, keep the right balance of water in fat and muscle tissues, and ensure the proper functioning of cells. One 3-ounce portabella mushroom cap provides more potassium than an orange or even a banana.
    Reply

  14. Alejandra says

    This looks fantastic! I try to keep the carbs low most of the time (although I've been very, very bad the past two weeks.) This could be just the thing to get me back in line! Thanks to you (and Kalyn). They really look lovely!
    Reply

  18. Daud says

    Just discovered your blog and must say I am loving it! Love this recipe especially! Thanks for all the great ideas Nicole! Have a great weekend!
    Reply

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