Spinach and Feta Keto Egg Muffins

These keto egg muffins are perfect to enjoy as a snack, breakfast, or light lunch. They are an easy and go snack and are super easy to customize with whatever you have on hand. You can make them over and over again and never have the same combination twice.

Ingredients for this Recipe:

• 2 cup fresh spinach, finely chopped
• 8 large eggs
• 1/4 cup heavy cream
• 2 oz. feta cheese, crumbled
• 1 scallion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 8 cherry tomatoes, halved
• salt and pepper to taste
• Nonstick baking spray

How to Make Breakfast Keto Egg Muffins:

Step 1:

Preheat oven to 350 degrees. Spray 8 wells in a muffin tin with nonstick baking spray.

Step 2:

In a large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta, and parsley. Season to taste with salt and pepper.

Step 3:

Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves.

Step 4:

Bake 15-20 minutes or until set and golden brown around the edges.

Step 5:

Remove from oven and cool completely before removing from the muffin tin. Enjoy!

Other Recommending Keto Recipes –

Keto sausage soup recipe – Delicious Keto Sausage Soup with Spinach

Delicious pork chops recipe – Keto-Friendly Spinach Stuffed Pork Chops

Keto kale chips recipe – How to Make Crispy Kale Chips

Keto baked avocado fries – Easy Keto Baked Avocado Fries with Garlic Dip

Print Recipe

Spinach and Feta Keto Egg Muffins

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Breakfast – American

Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Keto egg muffins recipe with spinach, cherry tomatoes, and feta, very easy to make and full of flavors, perfect keto breakfast idea. Enjoy!

Ingredients

• 2 cup fresh spinach, finely chopped
• 8 large eggs
• 1/4 cup heavy cream
• 2 oz. feta cheese, crumbled
• 1 scallion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 8 cherry tomatoes, halved
• salt and pepper to taste
• Nonstick baking spray

Instructions

1

Preheat oven to 350 degrees. Spray 8 wells in a muffin tin with nonstick baking spray.

2

In a large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta, and parsley. Season to taste with salt and pepper.

3

Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves.

4

Bake 15-20 minutes or until set and golden brown around the edges.

5

Remove from oven and cool completely before removing from the muffin tin. Enjoy!

Nutrition

• 244 Calories
• 4.1g Carbohydrates
• 19.2g Fat
• 1g Fiber
• 14.7g Protein

Notes

All nutrition information is only estimated information based on an online nutritional calculator. It is not guaranteed to be accurate and is not to be construed as medical advice. Please use your preferred nutrition calculator to check the nutrition information.