Keto Masala Egg Muffins
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 30 min · vegetarian, keto, low-carb
212 cal
14g protein
3g carbs
16g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1/2 cup, halved Cherry Tomatoes
- 1/2 cup, chopped Spinach
- 1, finely chopped Green Chili
- 1/2 tsp Ginger-Garlic Paste
- 1/2 tsp Garam Masala
- to taste Salt
- to taste Black Pepper
- 1/4 cup, shredded Cheddar Cheese
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a mixing bowl, whisk together eggs, salt, black pepper, garam masala, and ginger-garlic paste.
- Add chopped spinach, cherry tomatoes, and green chili to the egg mixture. Mix well.
- Pour the mixture evenly into the muffin cups, filling about ¾ full.
- Sprinkle shredded cheddar cheese on top of each muffin.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are set and slightly golden.
- Remove from oven and let cool for a few minutes before serving.
- 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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