Keto Veggie Egg Muffins Recipe

About this recipe

These keto-friendly veggie egg muffins are perfect for a quick and satisfying dinner. Packed with spinach, mushrooms, and goat cheese, they are baked to perfection and ideal for solution seekers looking for a healthy meal.

Ingredients

• 250 g Spinach - Chopped
• 125 g Red Bell Pepper
• 250 g Premium Sambhar Onion
• 180 g Button Mushroom (Alimbi)
• 1 ltr Eggsential Liquid Egg Whites
• 200 g Organigram Chia Seeds
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat the oven to 350°F. Spray a 12-cup muffin pan with olive oil spray to prevent sticking.
2. 2. Chop the red bell pepper, onion, and white mushrooms into small pieces. Divide the chopped vegetables evenly among the muffin cups.
3. 3. In a large bowl, whisk together 1/2 cup of chia seeds mixed with 1 1/2 cups of water, 3 egg whites, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper until well combined.
4. 4. Pour approximately 2 tablespoons of the egg mixture into each muffin cup, ensuring the vegetables are covered.
5. 5. Add 1 teaspoon of feta cheese to the top of each muffin cup for a creamy finish.
6. 6. Bake the muffins in the preheated oven for 20 minutes, or until the chia mixture is set and slightly golden on top.
7. 7. Remove the muffin pan from the oven and let the muffins rest for 5 minutes to firm up before serving.
8. 8. Serve warm for dinner or refrigerate for up to 3 days for a quick reheat option. To reheat, place in a 200°F oven for 20 minutes.