Keto Egg Muffins with Spinach and Cheese
This vegan keto egg muffin recipe combines tofu, spinach, and dairy-free cheese into a convenient, protein-rich breakfast.
Ingredients
- 1 block 14 oz firm tofu, pressed and crumbled
- 1 cup fresh spinach chopped
- 1/2 cup shredded vegan cheese mozzarella style
- 1/4 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric for color and health perks
- Salt and pepper to taste
- 1 tablespoon olive oil optional, for greasing
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease muffin tin with olive oil or use liners.
- In a mixing bowl, crumble tofu until it resembles scrambled eggs.
- Add chopped spinach, vegan cheese, almond milk, nutritional yeast, garlic powder, turmeric, salt, and pepper.
- Stir thoroughly to combine ingredients.
- Spoon mixture evenly into six muffin cups.
- Bake for 20 minutes until tops turn golden and firm.
- Let muffins cool slightly before removing from tin.
Notes
Nutritional values per serving:
Vitamins and minerals (approximate % daily value per serving):
Additional notes/tips to enhance flavor:
Add chopped sun-dried tomatoes or fresh herbs like basil for extra zest. Swap almond milk for coconut milk for creamier muffins. These muffins store well and reheat quickly for busy mornings.
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 14g
Vitamins and minerals (approximate % daily value per serving):
- Calcium: 15%
- Iron: 10%
- Vitamin B12: 20% (from fortified vegan cheese)
- Vitamin A: 8%
- Magnesium: 12%
Additional notes/tips to enhance flavor:
Add chopped sun-dried tomatoes or fresh herbs like basil for extra zest. Swap almond milk for coconut milk for creamier muffins. These muffins store well and reheat quickly for busy mornings.