These Keto Egg Muffins are great for mornings when you have to get ready for school. They are a healthy and quick way to start the day because they are full of protein and vegetables. Plus, you can make a bunch ahead of time and put them in the fridge for quick meals during the week.
Ingredients: 10 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1 cup chopped spinach. 1 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.
Instructions: Set the oven to 350F 175C and heat it up. Add salt and pepper to a bowl and beat the eggs. Toss in the cheese, onions, bell peppers, and spinach. Use cooking spray or oil to grease a muffin tin. Fill up about three quarters of the way to the top of each muffin cup with the egg mixture. Put the muffins in an oven that has already been heated for 20 to 25 minutes, or until they are set and have a light golden top. Let the muffins cool a bit in the pan before taking them out. The muffins can be kept in the fridge for up to 5 days in an airtight container after they have cooled.
Prep Time: 15 minutes
Cook Time: 25 minutes
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