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These low carb, protein English muffins have become the cornerstone of my daily breakfasts lately.
Because they’re low in carbs, but higher in fat and protein, one muffin, paired with some avocado or runny eggs will keep me full for 4 to 5 hours no problem! The key is to toast it. If you don’t, it stays a little too spongy (unless you don’t mind that kind of consistency). I do have a similar recipe for low carb English muffins, but this version is higher in protein (because of the whey) and lower in carbs and calories overall.
SO FREAKING GOOD.