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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
minutes
Cook Time
15
minutes
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!