These keto spinach feta egg muffins are perfect to enjoy as a snack, filling breakfast, or light lunch. They are an easy and go snack and are super easy to customize with whatever you have on hand. Have these feta cheese egg cups as breakfast options or a light lunch. The best part is you can make keto breakfast muffins over and over again and never have the same combination twice. You’ll find that there are endless variations in making such a simple and healthy breakfast. Make your spinach egg muffins with bell peppers, bacon bits, green onions, or sun-dried tomato, sky’s the limit for this one. Whether it’s for you or the whole family, these keto egg muffins will definitely be a hit.
This low carb breakfast contains 4.1g of carbs and 14.7g of protein which make these perfect for any low carb diet. With a 20 minute cook time, this is a great recipe for those busy days and busy mornings.
Nutrition Facts.
Nutritional Information: *
Calories: 244
Fat: 19.2g
Protein: 14.7g
Carbs/Serving:
Total Carbs: 4.1g
Fiber: 1g
Net Carbs: 3.1g
*Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
This article contains affiliate links.
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- 1 scallion, thinly sliced
- 2 cups fresh spinach, finely chopped
- 2 oz. feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 8 cherry tomatoes, halved
- salt and pepper to taste
- Nonstick baking spray
Equipment
- Cutting board and knife
- Large bowl
- Non-stick muffin tin
Instructions
- Preheat oven to 350 degrees. Spray 8 wells in a muffin tin with nonstick baking spray.
- In large mixing bowl, whisk eggs, heavy cream, scallion, chopped spinach, feta, and parsley. Season to taste with salt and pepper.
- Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves.
- Bake 15-20 minutes or until set and golden brown around the edges.
- Remove from oven and cool completely before removing from the muffin tin. Enjoy!
Storage Instructions
Store any leftover spinach feta egg cups in a freezer bag, sealed container or airtight container and refrigerate for up to 4-5 days.
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Keto Spinach Feta Egg Muffins
These keto spinach feta egg muffins are perfect to enjoy as a snack, filling breakfast, or light lunch. They are an easy and go snack and are super easy to customize with whatever you have on hand. Have these feta cheese egg cups as breakfast options or a light lunch. The best part is you can make keto breakfast muffins over and over again and never have the same combination twice. You'll find that there are endless variations in making such a simple and healthy breakfast. Make your spinach egg muffins with bell peppers, bacon bits, green onions, or sun-dried tomato, sky's the limit for this one. Whether it's for you or the whole family, these keto egg muffins will definitely be a hit.
This low carb breakfast contains 4.1g of carbs and 14.7g of protein which make these perfect for any low carb diet. With a 20 minute cook time, this is a great recipe for those busy days and busy mornings.
Nutritional Information: * Calories: 244 Fat: 19.2g Protein: 14.7g Carbs/Serving:Total Carbs: 4.1g
Fiber: 1g
Net Carbs: 3.1g
*Source: HappyForks.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- 1 scallion, thinly sliced
- 2 cups fresh spinach, finely chopped
- 2 oz. feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 8 cherry tomatoes, halved
- salt and pepper to taste
- Nonstick baking spray
Instructions
- Preheat oven to 350 degrees. Spray 8 wells in a muffin tin with nonstick baking spray.
- In large mixing bowl, whisk eggs, heavy cream, scallion, chopped spinach, feta, and parsley. Season to taste with salt and pepper.
- Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves.
- Bake 15-20 minutes or until set and golden brown around the edges.
- Remove from oven and cool completely before removing from the muffin tin. Enjoy!