Keto Vegetable Egg Muffins

Start your day with a burst of flavor and nutrition by whipping up these Keto Vegetable Egg Muffins! Packed with fresh, vibrant veggies like bell peppers, zucchini, and spinach, these protein-rich muffins are made with fluffy eggs, creamy heavy cream, and a sprinkle of sharp cheddar cheese for a savory touch. Perfectly portioned and baked in a muffin tin, they’re an easy grab-and-go breakfast or snack that fits seamlessly into your low-carb or keto lifestyle. Ready in just 30 minutes, this recipe combines simplicity with gourmet appeal, offering a delicious way to prep ahead and stay on track. Whether you enjoy them warm out of the oven or chilled from the fridge, these egg muffins are a satisfying meal that’s as versatile as it is tasty!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 large Eggs
• 0.25 cup Heavy cream
• 1 medium, diced (use any color) Bell pepper
• 0.5 medium, diced Zucchini
• 1 cup, roughly chopped Spinach
• 0.5 cup, shredded Cheddar cheese
• 1 teaspoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Garlic powder

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with a teaspoon of olive oil or non-stick spray.

Step 2

In a large mixing bowl, crack the eggs and whisk them until fully blended. Add the heavy cream, salt, black pepper, and garlic powder, and whisk again to combine.

Step 3

In a skillet, heat olive oil over medium heat. Add the diced bell pepper and zucchini, and sauté for 2-3 minutes until slightly softened.

Step 4

Add the chopped spinach to the skillet and cook for another minute until wilted. Remove from heat and let the vegetables cool slightly.

Step 5

Divide the sautéed vegetables evenly among the prepared muffin tin cups, filling each about halfway full.

Step 6

Pour the egg mixture over the vegetables in each muffin cup, filling them about 3/4 of the way to leave room for rising. Sprinkle shredded cheddar cheese on top of each.

Step 7

Bake the egg muffins in the preheated oven for 18-20 minutes, or until the eggs are set and the tops are lightly golden.

Step 8

Let the muffins cool for 5 minutes in the tin, then carefully remove them using a small knife or spatula. Serve warm or store in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(787.4g)

Amount per serving	% Daily Value*
Calories	1209.2

Total Fat 89.2g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1594.9mg	0%
Sodium 3203.6mg	0%
Total Carbohydrate 24.8g	0%
Dietary Fiber 3.6g	0%
Total Sugars 11.5g
Protein 65.0g	0%

Vitamin D 328IU	0%
Calcium 508.5mg	0%
Iron 8.4mg	0%
Potassium 1314.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 22.4%

Carbs: 8.5%