Breakfast Muffins

I’m not usually hungry when I wake up….but I can’t make it to lunch time without eating. I used to just keep junk at work to eat when I hungry…Eggos, oatmeal (sweetened), convenience store food…all not good for me. So I had to come up with foods that can be eaten cold or ones that still taste good when heated (reheated eggs are yucky!) This is one of the recipes I found, a batch lasts me all week, 2 makes a great breakfast.

This is very similar to the Egg Loaf (French Toast) recipe.

Eat them with a little butter and sugar free syrup, they taste like french toast. Even better when heated in a toaster oven.

Breakfast Muffinsa4c3f-capture

Ingredients

  • 8 oz Cream Cheese
  • 8 large eggs (separated)
  • 4 tbsp Butter
  • 2 scoops(62g) Whey Protein

**optional**

  • 1 T sweetener
  • Cinnamon
  • Vanilla and or/maple extracts

Instructions

  • Melt butter and cream cheese for about 30 seconds in micrwave.
  • Separate eggs whites to a second bowl bowl.
  • Add whey protein and eggs yolks to first bowl, (careful not to cook the eggs from the heat of the butter.)
  • Beat whites until stiff (add a little cream of tartar, if needed)
  • Fold whites into cream cheese mixture until completely mixed.
  • Pour into muffin pan and bake at 350 degrees for 26 minutes.

Original recipe found on keto connect

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