Keto Broccoli Cheddar Egg Muffins

Breakfast, snack, quick lunch, or mid-week pick-me-up, you name it! These Broccoli Cheddar Egg Muffins are bursting with flavor, and they are packed with feel-good nutrients that will make a keto diet look like a walk in the park. The base is so simple, and you can add to it whatever you have handy while you are meal-prepping. I find the combination of broccoli and cheddar an absolute hit, but you could also try smoked salmon and dill, ham and rosemary or feta cheese and tomato! I would love to hear your thoughts and ideas, so please don’t forget to leave a comment and let us know!

1. Preheat the oven to 400 F. Line a muffin pan with cupcake liners.

2. Whisk together the eggs and season them with salt and black pepper.

3. Add the onion powder and thyme and stir to combine. Stir in the broccoli and cheddar.

4. Split the mixture evenly into muffin tins filling each about 2/3 full.
Optionally sprinkle with more cheddar on top.

5. Bake in the preheated oven for 12-15 minutes, until golden brown. Enjoy your delicious breakfast, or pack them for lunch!

Broccoli Cheddar Egg Muffins	Calories	Fats (g)	Carbs (g)	Fiber (g)	Net Carbs (g)	Protein (g)
5 eggs	315	21.9	1.7	0	1.7	27.7
½ cup cheddar cheese, grated (plus extra for topping, optional)	228	18.7	0.7	0	0.7	14.1
2/3 cup broccoli, steamed and chopped	21	0.2	4	1.6	2.4	1.7
¼ teaspoon dried thyme	1	0	0.2	0.1	0.1	0
½ teaspoon onion powder	4	0	1	0.1	0.9	0.1
½ teaspoon sea salt	0	0	0	0	0	0
¼ teaspoon black pepper	1	0	0.3	0.1	0.2	0.1
Total	570	40.8	7.9	1.9	6	43.7
Per Serving (<6)	95	6.8	1.31	0.31	1	7.2