Egg Muffin Breakfast – Keto Low-Carb Cups – Low in carbs and high in protein, these simple eggs cups are the perfect easy make-ahead breakfast for on the go. Baked in a muffin tin, you can customize them to your tastes for maximum flavor!

We all know eggs are delicious and a great source of protein, but they also help keep skin and joints healthy because they contain lutein and zeaxanthin

They’re also choline-rich, which means they greatly assist in liver and brain development. This is because choline is a macronutrient that our bodies already produce but we mostly need to get it from our food.

Moving on to the vegetables

With spinach you’re getting vitamins A and K, as well as folate. It has anti inflammatory and antioxidant abilities and is easily one of the most nutrient dense plants out there

Bell peppers and onions both contain vitamin B6. Studies have shown that vitamin B6, when taken or eaten with foods rich in folate 

With spinach you’re getting vitamins A and K, as well as folate. It has anti inflammatory and antioxidant abilities and is easily one of the most nutrient dense plants out there

Bell peppers and onions both contain vitamin B6. Studies have shown that vitamin B6, when taken or eaten with foods rich in folate .

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Egg Muffins | Vegetable Keto Egg Muffins

Egg Muffin Breakfast – Keto Low-Carb Cups – Low in carbs and high in protein, these simple eggs cups are the perfect easy make-ahead breakfast for on the go. Baked in a muffin tin,you can customize them to your tastes for maximum flavor!
Course Breakfast
Cuisine world
Keyword boiled egg, egg muffins, Keto recipes, muffins, vegetable egg muffins
Prep Time 10 minutes
Cook Time 15 minutes
Author Sowji’sKitchen

Ingredients

  • 5 Eggs
  • 1 Cup Grated cheddar cheese
  • 3 Cherry tomato
  • 1/2 tsp Garlic powder Optional
  • 1/2 Red bell pepper Cubed
  • 1 Scallion
  • 1/4 Cup Spinach
  • 1/4 Cup Red onion Cubed
  • Salt
  • 1/2 tsp Pepper Powder
  • 1/2 tsp Italian Seasoning Optional
  • 1/2 tsp Dry basil powder Optional

Instructions 

  • Preheat your oven to 400°F (200°C).
  • Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside. 
  • In a large mixing bowl, crack in eggs and whisk together with salt , cheese, garlic powder, basil powder ,Italian seasoning and black pepper.
  • Add chedder cheese and mix well
  • Divide evenly into muffin cups filling each about 2/3 full.
  • Add tomato, bell pepper, onion, scallion, spinach on top and mix with fork.
  • Top with more cheese if you like.
  • Bake in preheated oven for 12-15 minutes, or until set.
  • Allow to cool a bit and serve immediately, or enjoy cold.

Notes

The recipe is versatile enough so you can customize with what you have on hand in the refrigerator!

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How to make Egg Muffins with Step by Step :

1.Preheat your oven to 400°F (200°C).

2.Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside. 

3.In a large mixing bowl, crack in eggs and whisk together with salt , cheese, garlic powder, basil powder ,Italian seasoning and black pepper.

4. Add chedder cheese and mix well.

5.Divide evenly into muffin cups filling each about 2/3 full.

6.Add tomato, bell pepper, onion, scallion, spinach on top and mix with fork.

6.Top with more cheese if you like.

7.Bake in preheated oven for 12-15 minutes, or until set.

8.Allow to cool a bit and serve immediately, or enjoy cold.