Description
Make these simple Veggie Egg Muffins for a fantastic Keto breakfast meal prep option. They are easy to prepare and perfect for busy mornings.
Ingredients
Scale
- 6 large eggs
- 1/4 cup heavy cream or unsweetened almond milk
- 1/2 cup chopped spinach
- 1/4 cup diced bell pepper (any color)
- 1/4 cup chopped mushrooms
- 2 tablespoons shredded cheddar cheese (optional, for topping)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 6-cup standard muffin tin.
- In a medium bowl, whisk the eggs and heavy cream (or almond milk) together until well combined. Season with salt and pepper.
- Divide the chopped spinach, bell pepper, and mushrooms evenly among the prepared muffin cups.
- Pour the egg mixture over the vegetables in each cup, filling them about three-quarters full.
- If using, sprinkle a little cheese on top of each muffin.
- Bake for 15 to 18 minutes, or until the eggs are set and slightly golden.
- Let the muffins cool in the tin for a few minutes before carefully removing them.
Notes
- You can customize the vegetables based on what you have available. Zucchini or onions work well too.
- For a dairy-free option, skip the cheese or use a dairy-free alternative.
- These muffins store well in the refrigerator for up to 4 days, making them great for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 100-120
- Sugar: Less than 1g
- Sodium: Varies based on salt added
- Fat: Approx. 7-9g
- Saturated Fat: Approx. 3-4g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 2-3g
- Fiber: Less than 1g
- Protein: Approx. 7-8g
- Cholesterol: Approx. 180mg