Ingredients
12 large eggs
4 oz shredded cheddar cheese
2 cups fresh spinach, chopped
1 cup almond flour
1 small onion, diced
1 clove garlic, minced
1 tsp baking powder
Salt and pepper to taste
Instructions
Preheat oven to 350°F (177°C). Grease a 12-cup muffin tin.
Sauté onion and garlic in a pan over medium heat until softened. Add spinach and cook until wilted.
Whisk eggs, almond flour, baking powder, salt, and pepper. Fold in cooked vegetables and cheddar.
Pour mixture into prepared muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes until golden and toothpicks inserted in the centers come out clean.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for 2 months.
Customize with optional additions like sautéed bell peppers or fresh herbs like dill or chives.
For richer flavor, add 2 tbsp melted butter to the wet ingredients.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg