Keto Spinach Feta Egg Muffins Grab & Go Breakfast!
Back in the days of my long commute to the office, my breakfast routine involved a stop at Starbucks. Along with the requisite Venti Americano, my favorite breakfast grab at Starbucks was the Feta Cheese Spinach Wrap.
There was something about the combination of feta cheese and spinach that I really liked.
Now that choice, in light of what else they serve behind the magic glass Starbucks case, was probably one of the better ones there.
But my diet is now grain free and so that yummy breakfast just will not do unless I eat the insides of the wrap only. Very messy exercise while driving a car.
So the other day as I stared into the fridge and saw the bag of baby spinach and the container of feta cheese, I thought why not? Should be easy to recreate that taste!
Keto Spinach Feta Muffins were born! And they turned out excellent. My teenage son had seconds. I will definitely be making a double batch next time!
This recipe makes 6 breakfast size muffins. A man might eat 2 or 3, I was satisfied with one.
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What you will need to make these Keto Spinach Feta Muffins:
- Eggs, crumbled feta cheese and grated cheddar cheese
- Cooked bacon. If you happen to have leftover cooked bacon, you could use that. But who am I kidding, nobody has leftover cooked bacon. You will have to chop this bacon up and fry it or microwave it until it’s how you like it. Set aside to cool.
- A bowl and whisk or electric mixer to beat the eggs
- You will need a 6 cup muffin tin. I highly recommend this silicone pan, they pop right out every time!
Recipe Card for Keto Spinach Feta Muffins
Serving Size: 1 Muffin
Amount Per Serving: Calories: 208 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 224mg Sodium: 521mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 14g
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