Keto Egg Muffins
Delicious and fluffy Keto Egg Muffins packed with protein and fresh veggies, perfect for busy mornings or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
- Diet: Keto
Ingredients
Scale
- 6 large eggs
- 1/2 cup spinach, chopped
- 1/4 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/2 cup cheddar cheese, shredded
- Salt and pepper to taste
- Cooking spray or olive oil
Instructions
- Preheat the oven to 350°F (175°C) to prepare for the delightful baking process.
- Grease a muffin tin with cooking spray or olive oil to ensure easy muffin removal after baking.
- Whisk the eggs in a large bowl until well beaten, creating a fluffy base for your muffins.
- Mix in the chopped spinach, diced bell pepper, diced onion, shredded cheddar cheese, salt, and pepper until everything is beautifully combined.
- Fill the muffin tin evenly with the mixture, filling each cup about 3/4 full for the perfect rise.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for later deliciousness.
Notes
These muffins can be customized with your favorite herbs and spices. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/keto-egg-muffins/