Introducing our latest keto creation: Jalapeño Spinach Egg Muffins! Bursting with flavor and packed with wholesome ingredients, these savory muffins are the perfect addition to your low-carb lifestyle. Each bite is a delightful blend of fluffy eggs, fresh spinach, creamy cheese, and a hint of spicy jalapeño – all baked to perfection. Whether you need a quick breakfast on busy mornings or a satisfying snack anytime, these muffins have you covered. Plus, they’re so easy to make! Just pop them in the oven and enjoy a delicious, keto-friendly treat in no time.
Here’s a detailed recipe for Jalapeño Spinach Egg Muffins:
INGREDIENTS:
- 6 eggs
- 1 cup fresh spinach, chopped
- 1/2 cup heavy whipping cream
- 1/2 cup shredded American cheese
- Pink salt, to taste
- Dash of Tony Chachere’s (or your preferred seasoning)
- Sliced jalapeños, for topping
INSTRUCTIONS:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
- Prepare the Egg Mixture: In a mixing bowl, crack the eggs and whisk them together. Add the chopped spinach, heavy whipping cream, shredded American cheese, pink salt, and a dash of Tony Chachere’s seasoning. Mix everything together until well combined.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Top with Jalapeños: Place a few slices of jalapeño on top of each egg muffin, pressing them gently into the mixture.
- Bake: Transfer the muffin tin to the preheated oven and bake for about 15 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Once baked, remove the muffin tin from the oven and allow the egg muffins to cool for about 5 minutes before serving. This allows them to set further and makes them easier to handle.
- Enjoy: Serve the Jalapeño Spinach Egg Muffins warm as a delicious and satisfying keto-friendly meal or snack. They’re perfect for breakfast, brunch, or any time you need a quick and nutritious bite
