Keto recipe
Egg Muffins
Meet your new favorite meal prep hero: these vibrant, veggie-packed Egg Muffins! Perfect for busy mornings, post-workout refueling, or a healthy snack any time of day, these little protein bites are loaded with colorful vegetables and fluffy eggs for a breakfast that's as nutritious as it is delicious. Make a batch once, and enjoy effortless mornings all week long. We start by gently sautéing sweet onions and tender zucchini in olive oil until softened, then add fresh baby spinach just until it wilts. This quick step unlocks incredible flavor and ensures every veggie is perfectly cooked. The sautéed vegetables are divided into a muffin tin, then covered with beaten eggs and baked until puffy, golden, and perfectly set. The result is a portable, handheld egg cup that's bursting with color and flavor in every single bite. No utensils needed, no morning prep required—just grab, reheat, and go!
- 35 min
- 3 servings
- 3.6 g net carbs per serving
Macros split: 8% net carbs · 31% protein · 61% fat
What you’ll need
Ingredients
For 3 servings
- Baby Spinach2 cup
- Olive Oil1 tsp (5g)
- Onions0.5 cup(chopped)
- Organic Brown Eggs6 egg
- Zucchini0.5 cup(chopped)
Step by step
Method
Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
Beat eggs with a couple tablespoons of water.
Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
Bake at 350 °F (175 °C) for 25 minutes or until set.
Your plan, in your pocket
Track it all in Keto.app
Log meals in seconds, see how each food fits your net carbs, and follow your plan day by day.