Aunt Rocky’s Chile Verde Egg Muffins (Low Carb, Gluten Free)

Preheat oven to 350ºF. Spray all of the wells in a 12-cavity nonstick muffin pan.

Blot ham slices on paper towels to dry, cut in half. Line each muffin cup with a piece of the ham, pressed in the best you can. There will be wrinkles.

Whisk eggs, sour cream and oil together until well blended. Whisk in all remaining ingredients except the salsa.

Carefully and slowly pour or spoon the egg mixture into the lined muffin cups, dividing evenly. Dollop 1/2 teaspoon of salsa in the center of each filled cup.

Bake 30 minutes, or until fully set and just starting to brown on top. Remove from muffin pan immediately. Place directly on serving plates, or on a paper-towel lined serving platter.

Leftovers may be frozen, or stored in the refrigerator for up to a week.

Variations: Use any cheese you have on hand, add diced jalapeños or hot sauce, change seasoning as desired. You can do the same thing with the ham diced and put into the mixture, and use muffin cups to hold it all.

Notes:
• These egg muffins may be made ahead, frozen, and taken when you travel. Refrigerate when you arrive.
• Use a nonstick muffin pan! If you don’t have one, I recommend using paper liners. The egg mixture puffs up as it cooks and leaks over the sides of the ham (some of that may happen when you’re pouring). I had trouble getting the entire muffin out of each well with an aluminum pan, even though I had greased them. I’ve since replaced that pan with a nonstick one.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each muffin: Calories 106, Total Fat 7 g, Saturated Fat 3 g, Sodium 443 mg, Potassium 57 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Sugars 1 g, Protein 8 g. Macros: 59% fat, 32% protein, 8% carbs.

© September 22, 2018 Roxana Lopez for Aunt Rocky’s.