A very easy keto recipe, great for breakfast or a snack or post work out meal. Keto egg muffins are convenient, easy to make, and perfect for on-the-go adults and kids! Make ahead of time, and revel in your preparedness!
1 tsp chives
1/2 tsp garlic salt
1/2 tsp granulated garlic
1/2 tsp chilli flakes
75g left over minced meat mixed with spinach and mushrooms (optional)
50g shredded cheese
2 tbsp sour cream
himalayan rock salt and pepper
Preheat the oven to 350°F (175°C).
Grease a muffin tin thoroughly with butter or coconut spray.
Whisk eggs together with seasonings and sour cream. Add the cheese and meat mixture, mix well until all combined.
Pour the batter into the muffin tin
Bake for 15–20 minutes, depending on the size of the muffin tin.
Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.