Keto Egg Muffins with Broccoli and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Start your morning with these Keto Egg Muffins with Broccoli and Cheese. They’re easy to make and delicious.

Units Scale

2 tbsp White Onion, fresh and chopped (12 g)
2 medium Eggs (90 g)
1 dash of Salt
1 tbsp Sugar-Free BBQ Sauce (15 g)
1/2 cup chopped Broccoli (84 g)
1/3 cup grated Cheddar Cheese (33 g)
1 cup shredded Spinach (30 g)
Spray and Cook (enough to cover the insides of the wells of the muffin pans (5 wells)

Cook Mode Prevent your screen from going dark

Preheat the AF to 340F or if you prefer the oven to 390°F/200°C.
Defrost broccoli and drain excess water.
Add onion, broccoli, spinach, whisked eggs, BBQ sauce, salt, and cheddar cheese in a mixing bowl. Mix well.
For AF, spray the Air Fryer Muffin Pan wells with any releasing spray, or grease the muffin tin with olive oil and pour the egg mixture evenly into the muffin slots.
For AF, bake for 15 minutes or in the oven for 20 minutes until the tops are firm to the touch.
Serve muffins on a plate and enjoy.