Keto Vegetable Egg Muffins
Start your day right with these flavorful Keto Vegetable Egg Muffins, a perfect low-carb breakfast option that's both nutritious and delicious! Packed with protein-rich eggs, heavy cream for a creamy texture, and vibrant veggies like bell peppers, zucchini, and spinach, these muffins are a convenient make-ahead meal. Enhanced with a dash of garlic powder and topped with melty cheddar cheese, each bite is bursting with flavor. Simply bake them in a muffin tin for a portable breakfast or snack that's ideal for meal prep. With minimal prep time and under 20 minutes of baking, these egg muffins are perfect for keto enthusiasts, busy mornings, or anyone craving a healthy and satisfying dish. Plus, they store beautifully for up to five days!
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Recipe Information
Ingredients
- 8 large Eggs
- 0.25 cup Heavy cream
- 1 medium, diced (use any color) Bell pepper
- 0.5 medium, diced Zucchini
- 1 cup, roughly chopped Spinach
- 0.5 cup, shredded Cheddar cheese
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with a teaspoon of olive oil or non-stick spray.
In a large mixing bowl, crack the eggs and whisk them until fully blended. Add the heavy cream, salt, black pepper, and garlic powder, and whisk again to combine.
In a skillet, heat olive oil over medium heat. Add the diced bell pepper and zucchini, and sauté for 2-3 minutes until slightly softened.
Add the chopped spinach to the skillet and cook for another minute until wilted. Remove from heat and let the vegetables cool slightly.
Divide the sautéed vegetables evenly among the prepared muffin tin cups, filling each about halfway full.
Pour the egg mixture over the vegetables in each muffin cup, filling them about 3/4 of the way to leave room for rising. Sprinkle shredded cheddar cheese on top of each.
Bake the egg muffins in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
Let the muffins cool for 5 minutes in the tin, then carefully remove them using a small knife or spatula. Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
