Keto Egg Muffins with Spinach and Cheese

Keto Egg Muffins with Spinach and Cheese – perfect for meal prep, breakfast on the go, or a savory snack!

🥚 Keto Egg Muffins with Spinach and Cheese

Ingredients (Makes 12 muffins)

• 8 large eggs

• 1 cup fresh spinach, chopped

• 1 cup shredded cheddar cheese (or mozzarella, Swiss, etc.)

• ¼ cup heavy cream (adds fluffiness and fat)

• ¼ cup diced onion (optional, can sub with green onions or omit)

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• Cooking spray or oil (for greasing the muffin tin)

Optional Add-ins (choose your favorites):

• Cooked bacon bits or sausage crumbles

• Diced bell peppers

• Mushrooms (sautéed beforehand)

• Feta or goat cheese for tangy flavor

• Chopped herbs (like parsley, chives, or basil)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.

2. In a large bowl, whisk together the eggs and heavy cream until smooth and slightly frothy.

3. Stir in the chopped spinach, cheese, onion (if using), garlic powder, salt, and pepper. Add any additional fillings here.

4. Pour the mixture evenly into the 12 muffin cups, filling each about ¾ full.

5. Bake for 18–22 minutes, or until the muffins are set and lightly golden on top.

6. Let cool for a few minutes in the pan, then run a knife around the edges and remove.

🥶 Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze in a single layer, then transfer to a zip-top bag. Reheat in the microwave or oven.

⚡ Nutritional Info (approx. per muffin)

• Calories: ~120

• Fat: ~9g

• Protein: ~8g

• Net Carbs: ~1–2g (depending on add-ins)