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Easy Keto Vegetable Egg Muffins filled with healthy veggies are great for grab and go breakfasts or snacks.
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4 from 3 votes

Easy Keto Vegetable Egg Muffins

Easy low carb egg muffins filled with spinach, broccoli and cauliflower are great for grab and go breakfasts or snacks.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 53kcal
Author Christine Mello

Equipment

  • 12-muffin tin
  • Silicone Baking Cups
  • Wire Cooling Rack

Ingredients

  • 3/4 cup frozen broccoli, chopped thawed
  • 3/4 cup frozen cauliflower, chopped thawed
  • 3/4 cup frozen spinach, chopped thawed
  • 8 large eggs
  • 1/2 tsp seasoned salt
  • 1/4 tsp ground black pepper
US Customary - Metric

Instructions

  • Preheat oven to 350°. Generously spray a 12-well muffin tin with non-stick cooking spray or use silicone muffin cups.
  • Divide broccoli, cauliflower and spinach equally between muffin cups.
  • In a medium bowl, beat the eggs with seasoned salt and pepper. Pour egg mixture equally among muffin cups. Use a fork to gently stir each cup, mixing the egg with the vegetables.
  • Bake in preheated oven for 25 – 30 minutes, until starting to brown slightly.
  • Allow to cool for a few minutes, then remove the muffins from the tin. Store in an airtight container in the refrigerator for up to a week.

Nutrition

Serving: 1muffin | Calories: 53kcal | Carbohydrates: 1.7g | Protein: 5.1g | Fat: 3.3g | Cholesterol: 124mg | Sodium: 160.1mg | Potassium: 119.1mg | Fiber: 0.9g | Sugar: 0.5g | Vitamin A: 130.1IU | Vitamin C: 9.8mg | Calcium: 44.4mg | Iron: 0.9mg