Introduction: Kickstart your day with a nutritious and flavorful breakfast by trying our Keto Egg Muffins with Spinach and Feta. Packed with protein and low in carbs, these muffins are perfect for those following a ketogenic diet. Not only are they delicious, but they are also easy to make and convenient for a busy morning. Follow this step-by-step recipe for a satisfying breakfast that will keep you energized throughout the day.
Ingredients:
- 6 large eggs
- 1/4 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or line it with silicone muffin cups for easy removal.
- Prepare Vegetables:
- In a skillet over medium heat, sauté the diced onion and red bell pepper in olive oil until they become tender. Add the chopped spinach and cook until wilted. Set aside to cool.
- Whisk the Eggs:
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, dried oregano, salt, and pepper until well combined.
- Add Cheese and Vegetables:
- Gently fold in the crumbled feta, grated Parmesan, and the sautéed vegetables into the egg mixture. Ensure the ingredients are evenly distributed.
- Fill Muffin Cups:
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Once cooled, serve and enjoy!
- Storage:
- Store any leftover egg muffins in an airtight container in the refrigerator for up to 3 days. These can also be frozen for longer storage.
