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Prepare eggs.
Provide cheddar jack cheese.
You need zucchini shredded.
Use fresh spinach chopped.
Provide mushrooms stemmed and diced (any kind you like, i used white ).
You need carrot shredded.
Prepare 2% milk.
You need water.

Healthy Paleo Breakfast Egg Muffins Recipe - Low Carb - Healthy egg muffin cups are the perfect grab-and-go breakfast or snack. This method makes the best low carb, paleo breakfast egg muffins recipe ever! These muffins are perfect on a english muffin, great before or after a workout, and perfect for a low-carb, gluten free snack. The egg base is The best part of these muffins?

Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray..
Crack open and beat all 12 eggs in a big bowl along with the milk and water..
Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well..
Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top..
Place in oven and bake for 20-25 min. Let sit for 5 when done IN THE MUFFIN TIN.? mine are a little sloppy because I over filled..
After cooling flip over on to baking sheet and let cool an additional 3 min..
Enjoy. 2 per serving. I can get 24 out of this recipe.

They're like mini fritatas and are completely easy to make. Simply layer the veggies and cheese you'd like to use in. Whisk together the eggs, baking powder, salt, and pepper. Allow to cool before storing in a container with a tight fitting lid and pop them in the fridge to eat throughout the week! Low Carb Egg Muffin make a healthy breakfast meal.

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