Keto Masala Egg Muffins

Indian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 1 cup, halved Cherry Tomatoes
• 1 cup, chopped Spinach
• 1, finely chopped Green Chili
• 1 teaspoon Ginger-Garlic Paste
• 1 teaspoon Garam Masala
• to taste Salt
• to taste Black Pepper
• ½ cup, shredded Cheddar Cheese

Method

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a mixing bowl, whisk together eggs, salt, black pepper, garam masala, and ginger-garlic paste.
3. Add chopped spinach, cherry tomatoes, and green chili to the egg mixture. Mix well.
4. Pour the mixture evenly into the muffin cups, filling about ¾ full.
5. Sprinkle shredded cheddar cheese on top of each muffin.
6. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and slightly golden.
7. Remove from oven and let cool for a few minutes before serving.
8. Serve warm, garnished with additional herbs if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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