Keto Spinach Cheddar Egg Muffins 
meal prep these on Sunday and breakfast is handled for the entire week… grab two, microwave 30 seconds and you’re out the door fed and fueled
Ingredients:8 large eggs
2 cups fresh spinach, roughly chopped
1 cup shredded sharp cheddar cheese
¼ cup heavy cream
½ onion, finely diced
2 cloves garlic, minced
1 tbsp butter
Salt, pepper and red pepper flakes to taste
Instructions:
Preheat oven to 375°F, grease a 12 cup muffin tin really well with butter or cooking spray
Sauté onion and garlic in butter over medium heat 2 min, toss in spinach and stir until just wilted — about 1 min, set aside
Whisk eggs and heavy cream together until smooth, season with salt, pepper and red pepper flakes
Divide spinach mixture evenly between all 12 muffin cups
Pour egg mixture over the spinach filling each cup about ¾ full
Top each one with shredded cheddar, bake 18–20 min until puffed, set and lightly golden on top
Quick Tips:Silicone muffin tin makes popping these out so much easier — worth grabbing one
Let cool 5 min before removing or they fall apart
Keeps in the fridge 5 days, freezes perfectly for up to a month
Nutrition per muffin (makes 12):Calories: 112
Total Fat: 8g
Protein: 8g
Total Carbs: 1g
Fiber: 0g
Net Carbs: 1g
make a batch Sunday and breakfast is literally done for the week 
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