Keto Egg Muffin Cups

These egg muffins are not only easy to make, but delicious. The best part is that even thought they are Keto (low carb), there are a great breakfast option even if you are not following any type of diet or meal plan. Also you can change up the ingredients and customize using your favorite veggies or meats to make them unique each time you make them. 

Ingredients

• 6 eggs
• 3 spring onions, chopped
• 3-4 sun-dried tomatoes, chopped
• 4 portobellos mushrooms (or 5-6 white button mushrooms), chopped
• 1 cup baby spinach
• 1 teaspoon garlic powder
• Salt & pepper to taste
• Grated parmesan cheese ​
  

Preparation

1. Preheat the oven to 350ºF (180ºC). Lightly spray a 6-cup capacity muffin tin with non stick oil spray. Or you can use a non stick muffin tin.
2. In a large mixing bowl, whisk together the eggs with the chopped vegetables, the baby spinach, the garlic powder and season with salt and pepper according to your taste.
3. Add the egg mixture halfway up into each hole of the muffin tin. 
4. Bake for 20 minutes, or until the muffins are golden brown and the eggs are cooked.
5. Serve with the grated parmesan cheese on top or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve. Enjoy!

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