Keto Egg Muffins

1Preheat the oven to 350°F (180°C).

2In a mixing bowl, crack the eggs (6) and whisk them until well beaten.

3Add the chopped spinach (½ cup), diced red bell pepper, (¼ cup) finely chopped onion (¼ cup), sliced mushrooms (¼ cup), and shredded cheddar cheese (½ cup) to the eggs (6).

4Season with salt and pepper to taste. Mix everything well.

5Grease a muffin tin or line it with muffin liners.

6Pour the egg mixture evenly into each muffin cup, filling almost to the top.

7Bake in the preheated oven for about 20-25 minutes or until the egg muffins are cooked through and slightly golden on top.

8Remove from the oven and let them cool for a few minutes.

9Serve the keto egg muffins warm or store them in an airtight container in the refrigerator for later.