Great egg muffin recipe with low carbs and gluten free!
- 6 large eggs, free-range or organic
- ¾ cup sauerkraut, drained – (105 g / 3.8 oz)
- 7.1 oz ground beef, grass-fed if possible (200g)
- 2 cloves garlic, mashed
- 1 tsp Dijon mustard
- ¼ tsp caraway seeds
- 2 tbsp parsley or chives, chopped (or less if dried)
- ½ tsp salt
Preheat the oven to 350 F / 175 C.
In a bowl, mix the beef, Dijon mustard, mashed garlic, caraway seeds and half of the salt. Create 12 small meatballs (two for each muffin).
Place the drained sauerkraut at the bottom of the muffin pan (about 2 tbsp per muffin).
Top each with two meatballs.
In a bowl, mix the eggs, salt and herbs. Pour the egg mixture on top of the sauerkraut and meatballs.
Place in the oven and cook for about 25 minutes. Once done, remove from the oven and set aside to cool down. Eat immediately or store in the fridge.
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