Keto Egg Muffin Cups
Fluffy keto egg muffins are an easy make-ahead breakfast filled with sausage, cheese, spinach, and more! These egg muffins are the perfect healthy breakfast!
Servings: 6 Muffins
Calories: 112kcal
Ingredients
- 6 Eggs
- 3 Green Onions chopped
- 3-4 Sun-Dried Tomatoes chopped
- 4 Portobello Mushrooms or 5-6 white button mushrooms, chopped
- 1 Cup Baby Spinach
- 1 Teaspoon Garlic Powder
- Salt & Pepper to taste
- ¼ Cup Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 350ºF.
- Lightly spray a 6-cup capacity muffin tin with non stick oil spray. Or you can use a non stick muffin tin.
- In a large mixing bowl, whisk together the eggs with the chopped vegetables, the baby spinach, the garlic powder and season with salt and pepper according to your taste.
- Fill each hole of the muffin tin halfway with the egg muffin mixture..
- Sprinkle some grated cheese on top.
- Bake for 20 minutes, or until the muffins are golden brown and the eggs are cooked through.
- Serve with additional cheese sprinkled on top or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Nutrition
Serving: 1Egg Muffin | Calories: 112kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Fiber: 2g