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Low Carb Jumbo Egg Muffins:


2 cups diced ham
12 eggs
1/2 cup shredded cheddar cheese
Sea salt & Freshly cracked black pepper
Non stick spray

For the top:

6 Tbs shredded cheddar cheese


Preheat oven to 350 degrees F. Spray a large muffin pan with non stick spray. In a large muffin pan spoon ham evenly into the bottom of the 6 muffin cups. In a large bowl add eggs, cheddar cheese, and sea salt and pepper to taste and wisk well. Pour evenly over the ham in the 6 muffin cups. Bake 25 minutes or until set. Remove from the oven and top each with a Tbs of cheddar and let the cheese melt and the muffins cool slightly before using a knife to run around the edges of each muffin before removing and serving or let cool completely before placing each one in an individual sandwich bag and storing in the freezer for quick grab and go breakfasts that can be microwaved.

Serves 6.

This is the jumbo muffin pan:

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