Keto Breakfast Egg Muffins
Get ready to kick off your day in the most delicious and healthy way with these Keto Breakfast Egg Muffins! Picture a savory and fluffy muffin that’s packed with nutrient-dense ingredients like spinach, red bell peppers, green onions, and cheddar cheese – all mixed together with a creamy egg and heavy cream base. The best part is, it’s keto-friendly, low-carb, and gluten-free, making it the perfect breakfast for anyone looking to start their day off right. Plus, they’re quick and easy to make, so you can whip up a batch in no time and enjoy them all week long. Whether you’re rushing out the door or sitting down for a leisurely breakfast, these egg muffins are sure to satisfy your taste buds and keep you feeling energized all morning long.
This recipe is very easy to make! It only requires a few simple ingredients and steps, making it perfect for busy mornings or for meal prep. Plus, it’s customizable to your tastes, so you can add or subtract ingredients as you like. Give it a try and see just how easy and delicious a keto breakfast can be!
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped spinach
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Cooking spray
- Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Add the chopped spinach, red bell pepper, green onions, and shredded cheddar cheese to the bowl and mix well.
- Pour the mixture into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the egg muffins are set and golden brown.
- Let the muffins cool for a few minutes before removing them from the tin and serving.
These egg muffins are a great option for meal prep and can be made ahead of time and stored in the fridge or freezer for a quick and easy breakfast on the go. Enjoy!
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