Low Carb Egg Breakfast Muffins

This month’s recipes focus on low carb/diabetic-friendly selections. They may be low in carbohydrates, but certainly do not lack in flavor. Whether you are trying to eat fewer carbs to lose weight or want to eat healthier, give these a try.

Low Carb Egg Breakfast Muffins

Servings 12 muffins


  • 7 eggs
  • 2-3 T. milk
  • Ingredients of your choice (ham, cheese, mushrooms, peppers, etc.)
  • Salt and pepper to taste


  • Spray cups of a muffin tin with nonstick cooking spray.
  • Preheat oven to 375 degrees.
  • Whisk eggs, milk, salt and pepper together in a measuring cup with a spout.
  • Divide your optional ingredients evenly into the tins.
  • Pour enough egg mixture into each cup to come to the top.
  • Sprinkle with a bit of grated cheese, if desired.
  • Bake for about 15-20 minutes. Makes 12.


Send us your recipes

We need recipes! Upcoming monthly topics include Asian-inspired dishes, gluten-free recipes and summer recipes. Please email submissions to finestcooking@icl.coop or mail them to Finest Cooking c/o Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include your name, address, phone number (for questions), and the name of your electric cooperative. Recipes not included in the magazine can be found on our website at icl.coop/finestcooking.