LOW CARB,GLUTEN FREE-TEX-MEX EGG BREAKFAST MUFFINS

INGREDIENTS:

  • 1/8 cup of milk (I used canned coconut milk)
  • 1 (4-oz) can of diced green chiles, drained
  • 1/2 cup of crumbled or shredded cheese (I used cotija)
  • 12 slices of bacon
  • 7 eggs
  • 1-2 Roma tomatoes, diced
  • 1 small avocado, diced
  • Salt & pepper, to taste

Toppings (Optional):

  • sour cream
  • salsa
    LOW CARB,GLUTEN FREE-TEX-MEX EGG BREAKFAST MUFFINS

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Place a piece of bacon into each muffin cup, lining it against the sides. Bake for 20 minutes. While that's cooking, combine the eggs, milk, diced green chiles (drained), and seasonings in a mixing bowl and whip vigorously. Shred and/or crumble the cheese, then cube the avocado and dice the tomato(es).
  2. ..............
  3. Get full recipe >> CLICK HERE

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