LOW CARB,GLUTEN FREE-TEX-MEX EGG BREAKFAST MUFFINS

INGREDIENTS:

• 1/8 cup of milk (I used canned coconut milk)
• 1 (4-oz) can of diced green chiles, drained
• 1/2 cup of crumbled or shredded cheese (I used cotija)
• 12 slices of bacon
• 7 eggs
• 1-2 Roma tomatoes, diced
• 1 small avocado, diced
• Salt & pepper, to taste

Toppings (Optional):

• sour cream
• salsa
  

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. Place a piece of bacon into each muffin cup, lining it against the sides. Bake for 20 minutes. While that's cooking, combine the eggs, milk, diced green chiles (drained), and seasonings in a mixing bowl and whip vigorously. Shred and/or crumble the cheese, then cube the avocado and dice the tomato(es).
2. ..............
3. Get full recipe >> CLICK HERE

source http://www.duniaberita.online/2019/04/low-carbgluten-free-tex-mex-egg.html

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