Ingredients
8 large eggs
1 cup shredded cheddar cheese
1/2 cup chopped bell peppers
1/4 cup chopped onions
2 tbsp olive oil
1 tsp baking powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh spinach
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with silicone liners
In a bowl, beat eggs until frothy, then stir in cheese, bell peppers, onions, garlic powder, salt, and pepper
Melt olive oil in a small bowl and fold into the egg mixture
Add baking powder and stir until just combined
Fold in fresh spinach
Divide batter evenly among prepared muffin cups
Bake 18-22 minutes until golden and slightly firm on top
Cool for 5 minutes before gently removing muffins
Notes
Use fresh squeezed lemon juice in place of vinegar if desired
Add 1/4 tsp turmeric for vibrant color and anti-inflammatory benefits
Muffins stay fresh in an airtight container in the fridge for up to 5 days
Freeze unfrosted muffins layered with parchment paper for up to 3 months
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 1g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg