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“This is the egg muffin recipe that I make with the leftover egg yolks from the Cheesy Spinach and Egg Muffins. The DH and kids wouldn't touch the one with veggies and egg whites. It may be good for them or something like that. This recipe has a higher fat content, but is still packed with protein and very low carb.”
READY IN:
15mins
SERVES:
3
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

  • 12 large egg yolks
  • 4 slices cooked bacon
  • 14 cup shredded cheddar cheese
  • 4 slices deli turkey (optional)

Directions

  1. Spray a 6-muffin tin with cooking spray or use foil muffin cups and preheat oven to 350 degrees. Chop bacon and turkey. Mix all ingredients and pour into muffin tins about 3/4 full. Bake for 10-15 minutes at 350 degrees. Optional: you can cut biscuits in two and roll out for a crust if you want them to be more filling.

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