Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 8 large eggs
  • 1/2 cup heavy cream
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup chopped spinach (or other leafy greens)
  • Salt and pepper, to taste
  • Optional: chopped cooked bacon, sausage, or ham for added protein

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with non-stick spray or oil.
  2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs and heavy cream until smooth. Add salt and pepper to taste.
  3. Add Fillings: Stir in shredded cheese, bell peppers, onions, spinach, and any optional cooked bacon or sausage.
  4. Pour into Muffin Tin: Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
  5. Bake: Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
  6. Cool and Serve: Let the muffins cool in the pan for a few minutes, then remove and serve warm. Store leftovers in the refrigerator for up to 4 days.

Nutritional Information (per muffin, based on 12 muffins)

  • Calories: 100 kcal
  • Protein: 7g
  • Fat: 7g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Net Carbs: 2g

These Keto Egg Muffins are a satisfying, low-carb breakfast option packed with protein, cheese, and veggies! Great for quick breakfasts or a protein-packed snack.