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Low-Carb Egg and Vegetable Muffins
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Low-Carb Egg and Vegetable Muffins
Start your day with a delicious and healthy Low-Carb Egg and Vegetable Muffin, packed with the goodness of vegetables and the richness of eggs. This recipe is perfect for a quick breakfast or a snack on-the-go. With a variety of colorful vegetables like bell peppers, zucchini, and spinach, these muffins are a feast for the eyes as well as the taste buds. Each bite is a perfect balance of flavors and textures, making it an ideal choice for a low-carb diet.
Time Cook
20
Level
Beginner
Calories
220
Allergens
Eggs, Dairy
Ingredients
6 large eggs
Eggs
360 Calories
1 cup
Almond Flour
120 Calories
1/2 cup
Grated Cheddar Cheese
50 Calories
1 cup
Diced Bell Peppers
45 Calories
1 cup
Diced Zucchini
25 Calories
1/4 cup
Chopped Fresh Spinach
20 Calories
to taste
Salt and Pepper
0 Calories
as needed
Cooking Spray
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Spray a 6-cup muffin tin with cooking spray.
2
In a large bowl, whisk together the eggs, almond flour, grated cheese, salt, and pepper.
3
Add the diced bell peppers, zucchini, and chopped spinach to the egg mixture. Stir well to combine.
4
Divide the egg mixture evenly among the muffin cups.
5
Bake the muffins for 20-25 minutes, or until the edges are golden brown and the centers are set.
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Where cooking meets life and technology.
© 2025 Cooklaif