Life gets busy! One of the first things that can fall is your breakfast routine. Lately I have been having a hard time finding a healthy but quick low-carb solution. I can make these ahead of time and eat for a few days in a row or grab on the go with a quick warm-up.
Layered Breakfast Muffins Low-Carb Grab and Go’s
- non stick spray
- 9 thinly sliced Italian salami (or use Ham, bacon or some kind of breakfast meat)
- 1/4 cups lightly chopped baby spinach (stalks trimmed)
- 4 farm fresh eggs
- 1/4 cup of milk (low fat, almond or soy)
- black pepper
- 1/4 cup shredded cheese
- Perfectly ripe avocado
Preheat oven 350.
Spray a 9-hole muffin tin with non-stick spray.
For the first layer, add 1 piece of your salami, don’t worry it will pop out a little bit until the other ingredients at put in (alternative is chopped cooked bacon, ham etc)
Then layered in your spinach and pinch with cheese (prefer sharp cheddar).
Whisk together your eggs and 1/4 cup of milk then pour it over the entire mix. The 4 eggs plus tiny bit of milk will get you through the 9 cups. Remember they don’t have to be even half full of egg.
Add some fresh ground black pepper.
Bake them in a preheated 350 oven for around 18-20 minutes until the egg has set.
Leave for a few minutes to cool, then remove from the pan.
Slice the avocados and top for bite-sized energy and house-hunting yummy!