Keto Veggie Egg Muffins
Ingredients
- chopped onion
- mushrooms
- chopped spinach
- parsley
- cherry tomatoes
- 10 eggs
- salt
- pepper
- crushed red pepper
- herbes de Provence seasoning
- extra virgin olive oil or coconut oil
- goat cheese crumbles (optional)
Preparation
Preheat oven to 350 degrees.
Sauté chopped onion and mushrooms or other veggies in a cast iron skillet until tender. Add chopped spinach, parsley, and cherry tomatoes.
Whisk together 10 eggs with salt, pepper, crushed red pepper, and herbes de Provence seasoning.
Generously coat a muffin tin with extra virgin olive oil or coconut oil to prevent sticking.
Pour egg mixture into muffin tin cups filling each 1/3 full. Spoon in sautéed veggies and sprinkle with goat cheese crumbles. Omit cheese for paleo version.
Bake for 20 minutes.
Storage tips
Refrigerate or freeze the muffins.
Reheat in microwave for 20-30 seconds or over a campfire.
