These Low Carb Spinach and Mushroom Egg Muffins are perfect for a quick and healthy breakfast. Packed with protein and veggies, they're keto-friendly and delicious.
Ingredients:
- 10 large eggs
- 1 cup chopped spinach
- 1/2 cup sliced mushrooms
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Cooking spray
Instructions:
Preheat the oven to 350F 175C
In a mixing bowl, whisk the eggs and season with salt and pepper
Add chopped spinach and sliced mushrooms to the egg mixture, and mix well
Spray a muffin tin with cooking spray or use silicone muffin cups to prevent sticking
Pour the egg and veggie mixture into the muffin cups, filling each about 2/3 full
Sprinkle grated Parmesan cheese on top of each muffin cup
Bake in the preheated oven for 15-20 minutes or until the muffins are set and slightly golden
Allow them to cool for a few minutes before removing from the muffin tin
Serve warm or store in the refrigerator for a quick low-carb breakfast option
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