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Private Selection Tellicherry Black Peppercorns Grinder -- 5.8 oz


Private Selection Tellicherry Black Peppercorns Grinder
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Private Selection Tellicherry Black Peppercorns Grinder -- 5.8 oz

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Keto Breakfast Egg Muffin Cups

Whether you call these savory bites mini frittatas, egg muffins or Keto cups, if you love eggs, you’ll be calling them breakfast. Whether you’re following a keto diet or just want low carbs and high protein, easy-to-make egg muffin cups are the perfect morning meal. They’re great to make ahead of time, refrigerate and take on the go. Baked in a muffin tin, they also can be individually customized for maximum flavor variety all week! Keto Egg Cups with Ham, Tomato and Spinach on Gray Stoneware Plate on Table | Vitacost.com/blog

Keto Breakfast Egg Muffin Cups

  • 8 large organic eggs
  • 1/4 cup Sproud Plant-Based Milk
  • 1 tsp. garlic salt
  • 1/4 tsp. ground black pepper
  • 3 pieces Applegate ham or turkey (cut into cubes)
  • 1 cup spinach (chopped)
  • 1 small tomato (sliced)
  • 1/2 cup dairy-free parmesan cheese
  • Olive oil (coconut oil or cooking spray)
  1. Preheat oven to 400 degrees F. Coat 12-well muffin tin with oil or cooking spray.
  2. In large bowl, combine eggs, plant-based milk, salt and pepper; whisk thoroughly. Pour into muffin tin, filling each well half full.
  3. Add tomato, spinach, cheese and ham or turkey to each well.
  4. Bake 12-14 minutes until muffins are set and lightly browned around edges.
  5. Let cool slightly, then run knife or spatula around outside of each muffin to loosen if needed.

Notes

  1. Store in airtight container in refrigerator for up to 6 days. Reheat in microwave for 30 seconds.
  2. Once cooled, muffins can be frozen for up to 3 months.

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