Keto Egg Muffins with Spinach and Cheese

Preheat the oven to 180°C (350°F). Grease a muffin tin with cooking spray or oil.

Prepare the Egg Mixture:

In a bowl, whisk together the eggs and heavy cream.

Stir in chopped spinach, shredded cheese, onion, garlic, salt, and pepper until well combined.

Fill the Muffin Tin:

Pour the egg mixture evenly into the muffin cups, filling about ¾ full.

Bake:

Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.

Remove from oven and allow to cool slightly before removing from the tin.

Serve:

Serve warm for breakfast or as a keto-friendly snack.

Serving and Storage Tips