Berry Egg Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 4 eggs
- ¼ cup heavy cream
- 1 tbs low carb sweetener Swerve, xylitol etc
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries roughly chopped
Preheat the oven to 350F. Line a six-hole muffin pan with liners.
Beat together the eggs, cream, and sweetener in a stand mixer.
Divide the berries evenly between the muffin cups, then pour the egg mixture over the top.
Bake for 20 minutes or until the egg has cooked through.
Let cool slightly before eating.
Serving: 1muffin | Calories: 82kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 45mg | Potassium: 55mg | Fiber: 0g | Vitamin A: 305IU | Vitamin C: 1.9mg | Calcium: 23mg | Iron: 0.5mg