Separate the egg yolks from the whites and add the yolks to a large mixing bowl. Discard the egg whites or save them for another recipe.
Wash and finely chop the mixed greens, tomatoes, and onion. Add to the egg yolk mixture.
Add the bacon, cheese (minus 3 tbsp, set aside for later), unsweetened almond milk, and garlic salt to the bowl. Mix well.
Grease the muffin pan with oil or add liners. Pour egg mixture evenly between the 6 muffin slots, about ¼ cup + 1 tbsp of batter per muffin.
Pop the muffin pan into the oven for about 12 minutes or until the edges are slightly brown and toasty.
Remove egg muffins from the oven and immediately sprinkle the tops with the reserved shredded cheddar cheese.
Let cool for 2 minutes before serving.
There are 3 servings in this recipe. Each serving is 2 egg muffins.Each serving has 37 grams of fat and 4 net carbs.To mix up the ingredients, try using a different protein, another kind of cheese, or alternate vegetables. Just be sure to calculate the new macros to ensure the muffins are still low in carbs.These can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for several months.