Spinach and Feta Keto Egg Muffin
Perfect for meatless Mondays, a easy to make keto breakfast idea which will fill you up and also serve your tastebuds well! These egg cups taste really great especially if you like eggs, quick and easy to make and can also be used as a meal prep breakfast - a real keto breakfast all-rounder!
You are going to high five and hug yourself every rushed morning and mid-afternoon hanger-o’clock for stocking your freezer with these healthy breakfast Egg Muffins! You can pop these wholesome muffins into the microwave and reheat them whenever you need a fast, filling breakfast or snack.
An easy low carb snack idea which is high in protein and healthy fats and only 3g net carbs.
- 8 large eggs
- 1/4 cup heavy cream
- 1 scallion, thinly sliced
- 2 cup fresh spinach (finely chopped)
- 2 oz feta cheese (crumbled)
- 1/4 cup fresh parsley, chopped
- 8 cherry tomatoes, halved
- salt and pepper to taste
- Nonstick baking spray
- Step 1:
Preheat oven to 350 degrees. Spray 8 wells in a muffin tin with nonstick baking spray.
- Step 2:
In large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta and parsley. Season to taste with salt and pepper.
- Step 3:
Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves.
- Step 4:
Bake 15-20 minutes or until set and golden brown around the edges.
- Step 5:
Remove from oven and cool completely before removing from the muffin tin. Enjoy!
Servings 4
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 19.2g30%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1g4%
- Sugars 3.1g
- Protein 14.7g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
