Keto Egg Muffins
These cheesy egg muffins are perfect for your busy work week. You can enjoy them hot from the oven, or eat them cold when you are rushing out the door. They freeze well, making them perfect for meal prep.
Prep Time7 minutes mins
Cook Time21 minutes mins
Total Time28 minutes mins
Course: Breakfast
Cuisine: American
Keyword: eggs
Servings: 6
Calories: 252kcal
Author: Wendy Polisi
- 5 ounces spinach
- ¼ cup chopped onions
- 4 ounces goat cheese crumbled
- 2 ounces cheddar cheese grated
- 10 large eggs
- ⅓ cup heavy cream
- ¾ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ⅛ - ¼ teaspoon cayenne pepper
- 12 grape tomatoes halved
Preheat oven to 425 degrees. Coat a nonstick 12-cup muffin pan or 24-cup mini muffin pan with cooking spray; set aside.
Spray a skillet with oil and heat to medium heat. Add onion, and cook for 3 minutes.
Add spinach, and cook until wilted, about 2 to 3 minutes.
Roughly chop spinach transfer to a bowl.
Divide the spinach and onion between the prepared muffin cups.
Top with goat cheese and cheddar cheese.
In a large bowl, whisk together eggs, cream, salt, pepper, and cayenne pepper.
Divide the egg mixture among the muffin cups.
Top with tomatoes.
Bake until set, about 15 to 18 minutes for large muffins and 10 to 12 minutes for mini-muffins. Allow to cool slightly in the pan, and then remove.
Calories: 252kcal | Carbohydrates: 3g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 309mg | Sodium: 548mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3380IU | Vitamin C: 11.8mg | Calcium: 171mg | Iron: 2.4mg