Low Carb Egg Muffins With Buffalo Mozzarella
The perfect appetizer for your Easter menu.My low carb egg muffins with buffalo mozzarella, the starter from our Easter menu from our blog, are now also available as a single recipe. They are great as a starter or small, low-calorie snack for in between. The buffalo mozzarella gives the muffins a particularly intense flavor. Enjoy!– Pauline
Nutrition per muffin:
116 Kcal | 8 g Fat | 1 g Carbs | 7 G protein
You need
- 6 Eggs
- 125 g Buffalo Mozzarella
- 1 Tomato
- 1 Hand Full Spinach
- Salt
- Pepper
Here’s how to do it
- First, preheat the oven to 180°C. Then wash the fresh spinach leaves and put them on the bottom of 6 muffin cups. Cut the tomato into 6 slices and place them on the spinach. Then season with a pinch of salt and pepper.
- Now beat the eggs and put them on the tomato. Season with salt and pepper, this way the flavor is evenly distributed within the whole muffin. Finally, slice the buffalo mozzarella and place it on top of the muffins. Bake for 15 minutes before serving.
