Low-Carb/Egg Fast Cinnamon Egg Muffins

Here's a simply simple Egg Fast muffin recipe. If you know me, then you know I can not separate an egg and successfully fluff egg whites for any recipe, so I am always looking for recipes that use the whole egg! This one does! And it's simple! Give it a go!!

Ingredients 

- 6 oz cream cheese

- 5 tbsp coconut oil

- 1 tbsp canola oil (to butter muffin tins) 

- 6 eggs

- 1.5 tbsp cinnamon

- 1/2 tbsp vanilla extract

- 2.5 tbsp Torani vanilla syrup 

Instructions

- melt the oil and cream cheese in the microwave for about 2 mins

- add other ingredients to bowl and mix all together with a hand mixer

- pour into muffin tins- 6 large muffin tins, 6 mini muffin tins 

- bake at 350 degrees for 15 mins 

- take out of oven and cool

These muffins can be eaten right away or refrigerated for the next day or two. When snacking on them, they can be heated in the microwave for 30 seconds or eaten cold. Easy meal for the road! 

One serving = 1 large muffin and 1 mini muffin = 1 egg/1 fat/1 cheese

"Egg"joy!

Gigi