By emensah m
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or use silicone muffin liners.
In a medium saucepan, heat the olive oil over medium heat. Add the diced onions and bell peppers. Sauté for 3 to 4 minutes until they are soft and the onions turn translucent.
In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add the salt, black pepper, ground cumin, and paprika to the eggs, and continue to whisk until well blended.
Stir the cooked bell peppers and onions into the egg mixture, followed by the shredded cheese. Mix gently until all ingredients are evenly distributed.
Evenly divide the mixture into the prepared muffin tins, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg muffins are set and slightly golden on top. A toothpick inserted in the center should come out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them. Serve warm or store in an airtight container in the refrigerator for up to 4 days.
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This Breakfast Keto Mexican recipe is ready in 25 minutes and features large eggs, bell peppers, onion and other delicious ingredients. Contains 125 calories total.
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or use silicone muffin liners.
In a medium saucepan, heat the olive oil over medium heat. Add the diced onions and bell peppers. Sauté for 3 to 4 minutes until they are soft and the onions turn translucent.
In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add the salt, black pepper, ground cumin, and paprika to the eggs, and continue to whisk until well blended.
Stir the cooked bell peppers and onions into the egg mixture, followed by the shredded cheese. Mix gently until all ingredients are evenly distributed.
Evenly divide the mixture into the prepared muffin tins, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg muffins are set and slightly golden on top. A toothpick inserted in the center should come out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them. Serve warm or store in an airtight container in the refrigerator for up to 4 days.
Calories per Serving: 125
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