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Keto Omelet Egg Muffins
Start your day with these flavorful and convenient Keto Omelet Egg Muffins. Packed with protein and low in carbs, these muffins make a perfect grab-and-go breakfast option for those following a ketogenic lifestyle. With a variety of vegetables and cheese, they are a delicious way to enjoy the flavors of an omelet in a convenient muffin form. Whip up a batch and have a satisfying breakfast ready in no time.
25 minutes90 Calories6 muffins Servings
Ingredients
Eggs (Large)6 
Diced Bell Peppers1/4 cup 
Diced Onions1/4 cup 
Diced Tomatoes1/4 cup 
Shredded Cheddar Cheese1/4 cup 
Chopped Fresh Spinach2 tablespoons 
Salt and Pepperto taste
Instructions
- 1Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking oil or use paper liners.
- 2In a mixing bowl, whisk the eggs until well beaten.
- 3Add the diced bell peppers, onions, tomatoes, shredded cheddar cheese, chopped spinach, salt, and pepper to the beaten eggs. Mix well to combine all the ingredients.
- 4Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- 5Bake in the preheated oven for approximately 15-18 minutes, or until the egg muffins are set and slightly golden on top.
- 6Once cooked, remove the muffins from the oven and let them cool in the tin for a few minutes.
- 7Gently remove the muffins from the tin and serve them warm or at room temperature.
