Cheddar and Broccoli Keto Egg Muffins

Cheddar and Broccoli Keto Egg Muffins

Mornings are a new beginning. Enjoy your Cheddar and Broccoli Keto Egg Muffins, and let them be a reminder that every day brings the opportunity for growth and positive choices.

Recipe By Ketology
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Cheddar and Broccoli Keto Egg Muffins
Cooking Time

20-25 min

Difficulty

Easy

Serves

6

Calories

180

Ingredients

  • 6 large eggs
  • 1 cup chopped broccoli florets
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced onions
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup heavy cream
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Cooking spray or butter for greasing the muffin tin

Instructions

  • 1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
  • 2. Steam the chopped broccoli florets until they are slightly tender. You can do this in a microwave-safe bowl with a little water or on the stovetop. Drain and set aside.
  • 3. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
  • 4. Add the steamed broccoli, shredded cheddar cheese, diced onions, diced bell peppers, garlic powder, salt, and black pepper to the egg mixture. Stir to evenly distribute all ingredients.
  • 5. Pour the mixture into the greased muffin tin, filling each muffin cup about 2/3 full.
  • 6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the Cheddar and Broccoli Keto Egg Muffins are set in the center and the tops are lightly golden.
  • 7. Allow the muffins to cool in the tin for a few minutes. Use a butter knife to gently remove them from the muffin cups. Serve your Cheddar and Broccoli Keto Egg Muffins as a flavorful and portable breakfast option.
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