Ingredients
2 cups almond flour
4 large eggs
1 cup shredded cheddar cheese
4 oz cream cheese
1 cup fresh spinach
1 cup diced bell peppers (red or green)
1 tsp garlic powder
1 tsp dried oregano
Salt and black pepper to taste
1 tbsp olive oil or coconut oil
Instructions
Preheat oven to 375°F (190°C) and line a 12-muffin tin with paper liners.
In a large bowl, whisk eggs until combined.
Add almond flour, cheddar cheese, cream cheese (softened), spinach, bell peppers, garlic powder, oregano, salt, and pepper. Mix thoroughly.
Stir in olive oil until the batter is smooth and cohesive.
Divide batter evenly into prepared muffin tin.
Bake for 18–22 minutes or until golden and firm.
Notes
For gluten-free: Ensure almond flour is certified gluten-free.
Freezing: Cool completely before transferring to airtight bags. Freeze up to 3 months.
Vegetable alternatives: Zucchini or mushrooms work well. Sauté first for extra moisture control.
Cheese blend: Mozzarella or colby jack can replace cheddar if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg