Cheddar and Broccoli Keto Egg Muffins

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.

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.

In a mixing bowl, whisk together the eggs and heavy cream until well combined.

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.

Pour the mixture into the greased muffin tin, filling each muffin cup about 2/3 full.

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.

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.