Looking for something to shake up your breakfast routine? These Keto Egg Muffins, Frittatas, whatever you want to call them… can be modified in so many ways to give you a breakfast worth waking up for. Here I used bell peppers, spinach and mushrooms as my veggies, but feel free to use whatever is in season or strikes your fancy! I did not opt to add cheese this time, but that would be a delicious addition as well.
These muffins are also great to keep in the fridge for a quick breakfast on the go. I typically make a batch on Sunday to last through the week.
Keto Quick n’ Easy Egg Muffins
Ingredients
- 6 Eggs whisked
- ½ cup Breakfast Sausage, cooked
- ¼ Red Onion, chopped
- 1 cups Spinach, chopped
- ⅓ Green Bell Pepper, chopped
- ⅓ Red Bell Pepper, chopped
- ½ cup Mushrooms, chopped
- ½ teaspoon Turmeric
- 1 tbsp Coconut oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F and grease a muffin pan and set aside.
- In a medium-sized bowl add all of the ingredients, stirring together until well combined.
- Grease a muffin pan with coconut oil and gently pour in the egg mixture.
- Cook for 20 - 25 minutes, or until golden brown.
- Allow to cool. Enjoy!
Nutrition
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