Spinach & Almond Egg Muffins (Meal-Prep)
Nutritional Information
30 mins
3 servings
Be the first to rate this!
6g Carbs
2g Sugar
Baked egg muffins packed with fresh spinach and chopped almonds for texture and healthy fats. Entirely whole-food ingredients and ideal for grab-and-go keto breakfasts.
This recipe is originally for 3 servings. How many are you cooking for today?
Ingredients
- 6 eachs large eggs
- 3 cups fresh baby spinach, packed
- 1 cup chopped raw almonds
- 1 cup cherry tomatoes, quartered (optional — small amount lowers net carbs slightly)
- To taste sea salt and black pepper
Instructions
1
Preheat oven to 350°F (175°C). Lightly whisk eggs with salt and pepper.
2
Toss spinach and chopped almonds into the egg mixture (cherry tomatoes optional).
3
Divide mixture into a 6-cup muffin tin. Bake 18–22 minutes until set and lightly golden.
4
Cool slightly, remove from tin, and store refrigerated for up to 4 days.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!