Keto Egg Muffins with Spinach and Cheese

Ingredients

  • 8 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded cheddar cheese (or cheese of choice)
  • 1/4 cup heavy cream (optional, for fluffier muffins)
  • 1/4 cup diced onions (optional)
  • 1/4 tsp garlic powder
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or melted butter (for greasing muffin tin)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil or butter, or use silicone muffin liners.
  2. In a large mixing bowl, crack the eggs and whisk them well.
  3. Add heavy cream (if using), garlic powder, salt, and pepper. Whisk until smooth.
  4. Stir in the chopped spinach, shredded cheese, and diced onions (if using).
  5. Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until the muffins are puffed up and the centers are set.
  7. Remove from the oven and let cool slightly. Gently loosen the edges with a knife if needed.
  8. Serve warm or store in an airtight container in the fridge for up to 4 days.

Would you like me to add variations (like bacon, mushrooms, or peppers) or help with nutrition info?

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