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