Cheesy Spinach and Egg Muffins
Savory and flavorful, these cheesy spinach and egg muffins make for a perfect keto-friendly snack anytime.
10 min
Prep
20 min
Cook
4
Serves
180
Calories
Macros · per serving
12g protein
3g carbs
14g fat
Ingredients
For 4 servings
- 6 large eggs
- 150 grams spinach
- 120 grams cheddar cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
- 1
Preheat the oven to 180°C (350°F) and lightly grease a muffin tin with olive oil.
- 2
Heat a pan over medium heat, add the olive oil, and sauté the spinach until wilted. Remove excess moisture by pressing down with a spatula.
- 3
In a mixing bowl, crack the eggs and whisk together with salt, black pepper, and garlic powder until well combined.
- 4
Stir in the sautéed spinach and grated cheddar cheese into the egg mixture until evenly distributed.
- 5
Pour the mixture evenly into the prepared muffin tin, filling each cup to about 3/4 full.
- 6
Bake in the preheated oven for 18-20 minutes or until the muffins are set and slightly golden on top.
- 7
Allow the muffins to cool for a few minutes before removing from the tin. Serve warm or at room temperature.
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