Description
Delicious low-carb breakfast treats packed with spinach and mushrooms.
Ingredients
Scale
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 6 large eggs
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté the mushrooms until soft.
- Add the chopped spinach and cook until wilted.
- In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
- Stir in the sautéed spinach and mushrooms, and mix in the shredded cheese.
- Grease a muffin tin and pour the mixture evenly into the cups.
- Bake for 20-25 minutes or until the muffins are set and lightly golden.
- Let cool slightly before removing from the tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They can also be frozen for longer storage.
- Feel free to add other vegetables or meats for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Keto Spinach and Mushroom Quiche Muffins