Easy Keto Egg Muffins

Start the day off right with these tasty and satisfying Keto Egg Muffins. They are super easy to make, packed with yummy ingredients, and will help power you through the day. Made with eggs, onions, sun-dried tomatoes, mushrooms, spinach, and seasonings, these are a delightful breakfast treat.

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Servings:

Calories: 140kcal

Ingredients

6 eggs
3 spring onions chopped
3-4 sun-dried tomatoes chopped
4 portobello mushrooms or 5-6 white button mushrooms, chopped
1 cup baby spinach
1 teaspoon garlic powder
Salt & pepper to taste

Optional Toppings

1 avocado chopped
1 tomato chopped

Instructions

Preheat the oven to 350ºF (180ºC).
Lightly spray a 6-cup capacity muffin tin with non stick oil spray ( or you can use a non stick muffin tin).
In a large mixing bowl, whisk together the eggs with the chopped vegetables, the baby spinach, the garlic powder and season with salt and pepper according to your taste.
Add the egg mixture halfway up into each hole of the muffin tin.
Bake for 20 minutes, or until the muffins are golden brown and the eggs are cooked.
Serve with the chopped avocado and tomato mix on top or whatever additional toppings you might enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve. Enjoy!

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