These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 100 gram mushrooms champignon, roughly chopped
- 1 avocado roughly chopped
- 10 eggs
- 50 gram parmesan cheese grated
- 50 gram cream
Seasonings
- 3 teaspoon(s) Salt
- 2 teaspoon(s) Pepper
- 1 teaspoon(s) Italian herbs
- 1 pinch Cayenne pepper not mandatory
Ingredients
Seasonings
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Instructions
- First, preheat your oven to 180°C (355°F)
- In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater
- Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in
- Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards. You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.
There is no Nutrition Label for this recipe yet.
