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Low Carb Muffins? An Egg-xcellent idea!

January 27, 2008 by Nicole 42 Comments

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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.

Filed Under: Breakfast/Brunch, Herbs and Spices, Recommendations

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Reader Interactions

Comments

  1. Kalyn says

    January 27, 2008 at 2:15 pm

    I'm so glad you liked them. Your muffins are just gorgeous. This recipe is so easy to improvise your own combination. I don't know if I've had a bad batch yet. I want some of those muffin cups like you have. You can use foil cups sprayed with non-stick spray, but not paper ones. I do think the silicone pans or cups are best for this though.
    Reply
  2. Nicole says

    January 27, 2008 at 4:08 pm

    Kalyn: Thanks for clarifying that we should use foil cups instead of paper cups, I'll edit the post to point that out :-)

    Reply
  3. Sarah C. says

    January 27, 2008 at 6:52 pm

    I just made a similar recipe today not knowing that they were south beach (though they may not be the way I made them - eggs, pears, gorgonzola). I also wouldnt have called them muffins though thats a clever term. I always just referred to them as crustless quiche. I found little glass custard cups that came with plastic lads at Target. Now I just throw them in my bag and have breakfast when I get to campus. They are perfect!
    Reply
  4. Polliwoggy says

    January 27, 2008 at 7:58 pm

    What a beautiful picture! This is pretty cool to see. I started making these about a year ago, based on a frustration with my husband for leaving for work in such a rush he wouldn't eat breakfast, and then spending too much money on food later because he was hungry (imagine that!). I never thought to blog about it. Great minds think alike, they say...or is it the case that necessity is the mother of invention? I really like them, though, because they hold up well after a day or two, so I can make a dozen or two without worrying, and they're delicious and healthy. Thanks for sharing.
    Reply
  5. Lori says

    January 27, 2008 at 11:26 pm

    Really nice picture! With those ingredients I can imagine having it for breakfast, lunch, or dinner. ;)
    Reply
  6. katie says

    January 28, 2008 at 2:18 am

    I like to make them for a light first course...they're so easy. I really should start making extras for breakfast, though. Great photo!
    Reply
  7. Tempered Woman says

    January 28, 2008 at 7:19 am

    What a great idea for breakfast on the go! My hubby just started the South Beach- he's trying to lose some l.b.'s so he can make weight before heading out to a new training class! HA! These will be a huge score for me in the wife of the year dept. Thanks much for the idea. And it's really really nice to have you back- really missed your posts this past month.
    Reply
  8. Ruby says

    January 28, 2008 at 7:23 am

    These look fantastic Nicole! Especially for someone that is pregnant and on the verge of GD (form of diabetes). Thanks!
    Reply
  9. Anticiplate says

    January 28, 2008 at 7:51 am

    What a great idea! I love your muffin tins as well. How long do you think they would last? They probably would not be as good the day after. Gorgeous picture as usual.
    Reply
  10. Jason says

    January 28, 2008 at 10:20 am

    My God, what have you done....
    Reply
  11. Corinne says

    January 28, 2008 at 10:23 am

    Wow, what cute muffin "tins", someone must really love you! =oP These look really yummy! I'll have to make them, I think Jason would like them for a quick breakfast!
    Reply
  12. Kathy says

    January 28, 2008 at 1:35 pm

    This is perfect for an early protein breakfast when we have to be at the gym by 6:30 a.m. ! I am going to try it this week. thanks.
    Reply
  13. Christiane says

    January 28, 2008 at 2:00 pm

    Although I don't eat poultry, I think the goat cheese and olives sound like a fantastic combination. I can't wait to give these a try!
    Reply
  14. swirlingnotions says

    January 28, 2008 at 3:59 pm

    These look great . . . leave it to Kalyn! I imagine you could swap in all kinds of fun ingredients too. It reminds me of a "crustless quiche" I had at a bed and breakfast once that I always vowed to try and replicate once I got home.
    Reply
  15. Nicole says

    January 28, 2008 at 4:11 pm

    Sara C: Eggs, pears, and gorgonzola!! That sounds really really good!

    Polliwoggy: I wish I would have thought to do something like this a long time ago! They really are a great breakfast solution for a rushed morning!

    Lori: Yes, they make a nice lunch, too. Haven't tried them for dinner but why not??

    Katie: You're right, these don't have to be just for breakfast!

    Tempered Woman: Great! Hope he enjoys them!

    Ruby: Uh oh! Well, I plan on featuring more low glycemic recipes since I'm trying to keep my hypoglycemia somewhat under control.

    Anticiplate: Actually, I put mine in the fridge and they were pretty good heated up the next day in the microwave. Kalyn says they freeze well, too!

    Jason: Um...put eggs in the muffin cups you guys got for me...?

    Corinne: Yes, I must say I do have a wonderful cousin ;-)

    Kathy: Yes, I was thinking the same thing...now I just have to get on a 'gym schedule.'

    Christiane: I think they would be great with any kind of cheese and fresh herbs...or even just the herbs. That's what I love about the recipe...anything goes!

    Lia: Yes, they really are like a light crustless quiche and they can be as basic or as fancy as you want them to be!

    Reply
  16. Kevin says

    January 28, 2008 at 5:42 pm

    Those look good and sound tasty! I tried and enjoyed a variation of that recipe as well.
    Reply
  17. TBC says

    January 28, 2008 at 6:55 pm

    Gorgeous looking muffins! What a coincidence! My last post too was on egg muffins.:-)
    Reply
  18. Mary says

    January 28, 2008 at 8:15 pm

    Wow those look great and would be an easy way to get me and my husband to eat breakfast!
    Reply
  19. shana says

    January 28, 2008 at 8:57 pm

    i have never met an egg i didn't like, and these look downright delicious! i don't use silicon in my baking/cooking, but i'm definitely going to try them out in the foil cups.
    Reply
  20. White On Rice Couple says

    January 29, 2008 at 12:15 am

    We're first time reader and eater of your blog and it's all so delicious. We're really not low-carber's either, but with muffins this good, we can eat more! The olives and fresh parsley addition is fantastic! Our parsley plant is exploding now, so this will be next on our menu. Thank You.
    Reply
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