Low Carb Egg Muffin make a healthy breakfast meal. Packed with protein to give you energy for busy mornings. Whisk them together in a large 4-cup measuring cup or a mixing bowl. Add any other seasonings you like.
Grease a muffin pan with cooking spray. In a large bowl, whisk together the eggs, milk and a pinch each of salt and pepper. Stir in the spinach, tomatoes, cheese and green onions. Divide the mixture evenly between 6 muffin pan cups. Bake for 20-25 minutes, or until the muffins are set and firm in the center.
These keto egg muffins will make your morning prep so much faster. Just make ahead and reheat. Preheat oven to 375° F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray. In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
Ingredients list for the breakfast egg muffins. 5 large eggs. 1/4 lb (125g) cooked ham, diced. 1 cup grated cheddar, or any cheese you like. 1 tomato, seeded and diced. 1/2 green bell pepper, diced. 1 scallion, sliced. Salt and fresh cracked pepper, to taste.