Keto Masala Egg Muffins with Spinach and Tomato
Indian · 30 min · vegetarian, gluten-free, keto, low-carb
252 cal
14g protein
4g carbs
20g fat
per serving · estimated
Ingredients
- 8 large Eggs
- 2 cups Fresh spinach
- 1 cup Cherry tomatoes
- 1/2 cup Cheddar cheese, shredded
- 2 tbsp Olive oil
- 1 tsp each Spices (cumin, turmeric, chili powder)
- to taste Salt
- to taste Black pepper
Method
- Preheat the oven to 375°F (190°C). Grease a muffin tin with a little olive oil.
- In a mixing bowl, beat the eggs until well combined. Add spices, salt, and pepper.
- Chop the spinach and cherry tomatoes. Mix them into the beaten eggs.
- Stir in the shredded cheddar cheese.
- Pour the egg mixture evenly into the muffin tin cups.
- Bake for 15-20 minutes until the muffins are set and slightly golden on top.
- Remove from oven and let cool slightly before serving.
- Enjoy hot or cold, with a side of avocado for extra healthy fats.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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