Keto Egg Muffins Recipe

low-carb egg muffins filled with spinach, tomato, and feta.

Keto egg muffins are quick and easy to prepare with endless possibilities for fillings. They are great to make ahead for weekly meal planning.

Course Breakfast

Cuisine American

Keyword keto breakfast idea, keto egg muffin recipe, keto egg muffins

Prep Time 5

Cook Time 15

Total Time 20

Servings egg muffins

Calories 122kcal

Author Eileen Kelly

Equipment

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12-count muffin tin
Stainless Steel Mixing Bowls
Measuring Spoons and Cups

Ingredients

8 large eggs
¼ cup heavy cream
1 scallion, thinly sliced
2 cups fresh spinach, finely chopped
2 ounces feta cheese, crumbled
¼ cup fresh parsley, chopped
8 cherry tomatoes, halved
½ teaspoon kosher salt
½ teaspoon black pepper
non-stick baking spray

Instructions

Preheat oven to 350°F/177°C. Spray 8 wells in a muffin tin with nonstick baking spray. Set aside.
In a large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta, and parsley. Season to taste with salt and pepper.
Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves
Bake 15-20 minutes or until set and golden brown around the edges.
Remove from oven and cool completely before removing from the muffin tin.
Serve and enjoy.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition