Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup heavy cream
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or olive oil for greasing muffin tin
Nutritional Information
- Calories: 119 kcal (per muffin)
- Protein: 8g
- Fat: 9g
- Carbohydrates: 1g
- Fiber: 0g
- Micronutrients: High in Vitamin A, Vitamin K, Calcium
Preparation
- Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin with cooking spray or olive oil.
- In a mixing bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper until well combined.
- Stir in chopped spinach and crumbled feta cheese.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing them from the muffin tin.
- Serve warm or at room temperature, and enjoy these convenient and protein-packed keto breakfast muffins on the go.
