Whole30 + Keto Spinach Egg Muffins
This Whole30 + Keto Spinach Egg Muffins Recipe is a healthy + low carb on the go breakfast. Perfect for meal prep!
- 10 eggs
- 1/2 cup almond milk or nutpods or coconut milk or heavy cream if not doing Whole30
- 1 teaspoon salt
- 1 teaspoon pepper
- 1.5 cups spinach chopped
Preheat your oven to 350ºF. Place your silicone muffin pan on a rimmed baking sheet.
Mix together the eggs, almond milk, salt + pepper.
Divide the chopped spinach among all the muffin cups. Then pour over the egg mixture. You want a little room left at the top since the muffin cups expand while baking.
Bake for 15-20 minutes, until the tops are set.
Remove from the oven and let cool completely. Store in an airtight container for up to 5 days refrigerated, or 6 months frozen.
To reheat, microwave in 30 second increments until warm.
Calories: 125 | Total Carbs: 1.2g | Protein: 10.8g | Fat: 8.2g | Fiber: 0.3g | Net Carbs: 1g