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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
  

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

Instructions
 

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