Recipe of Quick Low carb veggie egg muffin

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Before you jump to Low carb veggie egg muffin recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Mostly, people have been trained to think that "comfort" foods are not good for the body and must be avoided. If your comfort food is candy or junk food this might be true. At times, comfort foods can be very nutritious and good for us to consume. There are some foods that really can raise your moods when you consume them. If you seem to feel a little bit down and you're in need of a happiness pick me up, try a couple of these.

Put together some trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to boost your mood. This is because these nuts are high in magnesium, which helps to raise serotonin levels. Serotonin is a feel-good chemical that dictates to the brain how to feel at any given time. The more serotonin you have, the better you are going to feel. Not only that, nuts, in particular, are a great protein food source.

As you can see, you don't need to consume all that junk food when you want to feel better! Test out these hints instead!

We hope you got benefit from reading it, now let's go back to low carb veggie egg muffin recipe. To make low carb veggie egg muffin you only need 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Low carb veggie egg muffin:

1. Take 12 of eggs.
2. Get 1 1/2 cup of cheddar jack cheese.
3. Use 1 of zucchini shredded.
4. Get 1 1/2 cup of fresh spinach chopped.
5. Use 7 of mushrooms stemmed and diced (any kind you like, i used white ).
6. Use 1 of carrot shredded.
7. Provide 1/2 cup of 2% milk.
8. Take 1/2 cup of water.

Instructions to make Low carb veggie egg muffin:

1. Preheat oven to 350! Spray your muffin pan with non stick spray. I use an olive oil spray..
2. Crack open and beat all 12 eggs in a big bowl along with the milk and water..
3. Once mixed, add chopped spinach, mushrooms, shredded carrots, zucchini, cheese, salt and pepper. Stir together slowly but making sure all ingredients are mixed well..
4. Using a soup ladle, add mixture to muffin tins. Try not fill All the way to the top..
5. 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..
6. After cooling flip over on to baking sheet and let cool an additional 3 min..
7. Enjoy. 2 per serving. I can get 24 out of this recipe.

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