Keto Egg & Veggie Breakfast Muffins
Ready in 35 min. Breakfast recipe. Easy, protein-packed meal prep for busy mornings. Get step-by-step instructions, nutrition info, and tips on PlateIQ.
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or use silicone liners.
Step 2
In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and garlic powder until well combined.
Step 3
Heat a skillet over medium heat, add olive oil, and sauté spinach and diced bell peppers for 3-4 minutes until softened. Let cool slightly.
Step 4
Stir the sautéed vegetables and shredded cheddar cheese into the egg mixture.
Step 5
Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Step 6
Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
Step 7
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 8
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in microwave for 30-60 seconds before serving.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
