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Egg Muffin Cups (Low-Carb, Keto)

These savory egg muffins are perfect for breakfast on the run. They’re packed with protein and veggies and can be frozen for quick grab-and-go mornings.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1/4 cup almond milk
  • 1 cup spinach chopped
  • 1/2 cup cheddar cheese optional
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 350°F.
  2. Whisk together eggs and almond milk in a bowl.
  3. Stir in spinach and cheddar cheese (if using).
  4. Grease a muffin tin and pour the egg mixture evenly into each cup.
  5. Bake for 20 minutes, or until set.
  6. Cool and store in meal prep containers in the fridge or freezer.