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Breakfast Egg Muffins with Spinach and Cheese
Breakfast Egg Muffins with Spinach and Cheese

Breakfast Egg Muffins with Spinach and Cheese
Savory egg muffins with spinach and cheese, perfect for a quick keto breakfast.
Breakfast Egg Muffins with Spinach and Cheese
Ingredients:
1
Servings
  • 4
    item
     egg
  • 50
    g
     spinach
  • 100
    g
     cheddar cheese
  • 20
    g
     butter
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Breakfast Egg Muffins with Spinach and Cheese
Instructions:
  1. Preheat the oven to 180°C.
  2. Grease a muffin tin with butter.
  3. Chop the onion and sauté in a pan with butter until translucent.
  4. Add spinach to the pan and cook until wilted.
  5. In a bowl, beat the eggs and season with salt and pepper.
  6. Stir in the cooked spinach and onion mixture.
  7. Grate the cheddar cheese and add to the egg mixture.
  8. Pour the mixture into the muffin tin, filling each cup about three-quarters full.
  9. Bake for 12-15 minutes or until the egg muffins are set and golden on top.
  10. Let cool slightly before serving.
Nutrition Per Serving 350 g Per 100g
Energy 800 kcal 229 kcal
Protein 48 g 13.7 g
Fibre 2 g 0.6 g
Salt 1.5 g 0.4 g
Sugar 3 g 0.9 g
Carbohydrates 8 g 2.3 g
Fat 64 g 18.3 g
  • 4
    item
     egg
  • 50
    g
     spinach
  • 100
    g
     cheddar cheese
  • 20
    g
     butter
  • 1
    item
     onion
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Grease a muffin tin with butter.

Chop the onion and sauté in a pan with butter until translucent.

Add spinach to the pan and cook until wilted.

In a bowl, beat the eggs and season with salt and pepper.

Stir in the cooked spinach and onion mixture.

Grate the cheddar cheese and add to the egg mixture.

Pour the mixture into the muffin tin, filling each cup about three-quarters full.

Bake for 12-15 minutes or until the egg muffins are set and golden on top.

Let cool slightly before serving.

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