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Keto Frittata Muffins

Keto Frittata Muffins

Keto Frittata Muffins are a delicious, protein-packed, and low-carb breakfast option. Perfect for meal prep, they’re easy, customisable, and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 Muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • ½ cup shredded cheddar cheese (or cheese of choice)
  • ½ cup chopped spinach
  • ½ cup diced bell peppers
  • ¼ cup cooked bacon or sausage (optional)
  • 2 tbsp heavy cream
  • Salt and pepper to taste

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Muffin tin
  • 1 Non-stick spray or silicone liners
  • 1 Spatula

Method
 

  1. Prepare Oven: Begin by preheating your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone liners to avoid any sticking.
  2. Whisk the Eggs: In a large bowl add 6 eggs, 2 tablespoons of heavy cream, and beat them until smooth (a bit frothy). Salt and pepper, to taste.
  3. Add Fillings: Mix in 1/2 cup shredded cheese, 1/2 cup chopped spinach, ¼ cup diced bell peppers, and ¼ cup cooked bacon or sausage. Mix well so that each muffin will taste the same.
  4. Pour into Muffin Tin: Fill each muffin cup about ¾ full with the egg mixture, ensuring even distribution of veggies and protein.
  5. Bake: Put the tin in the oven & bake for 18–20 minutes, or until the muffins are set and have a lovely golden top.
  6. Cool & Serve: Let muffins cool for 5 minutes before removing. Serve hot or refrigerate and enjoy later.

Notes

  • Cover your trays with a silicone liner to keep it non-stick.
  • You can replace bacon with mushrooms for a vegetarian rendition.
  • Refrigerate for up to 5 days or freeze for longer.
  • Microwave 30-40 seconds to reheat before serving.