Keto Breakfast Egg Muffins
Keto Breakfast Egg Muffins are an easy low carb recipe loaded with flavors on busy mornings. These great egg muffins can be made of different fillings and ideal for breakfasts on the go.
- 10 eggs
- 1/2 cup milk
- 1/2 cup heavy milk
- 1 bell pepper
- 1 brie cheese
- 1 ball mozzarella
- 150 g baby spinach
- 1 pinch salt
- 1 pinch pepper
Take a bowl and start to whisk the eggs with salt and pepper.
Add milk and heavy cream and whisk well until the texture looks like a uniformed liquid.
Preheat the oven at 180C.
Separate half to half the mixture and start adding your different fillings.
1) To your egg mixture add the small chopped bell pepper (any color you like) and the brie cheese. Take your cupcake pan and pour the mixture.
2) To the egg mixture, add the stewed spinach with garlic and the chopped mozzarella. I have stewed the spinach with some garlic cloves for a better aroma and for more consistency.
In the preheated oven at 180C bake the egg muffins for about 20 minutes.
Cooldown some minutes after you took it off the oven.
Serve with some sour cream or just the way they are.
Sodium: 760mg | Calcium: 350mg | Vitamin C: 65mg | Vitamin A: 7234IU | Sugar: 5g | Fiber: 2g | Potassium: 733mg | Cholesterol: 628mg | Calories: 533kcal | Saturated Fat: 19g | Fat: 38g | Protein: 39g | Carbohydrates: 8g | Iron: 4mg