Keto Egg Muffin Cups

Cleveburgian

6 eggs

6 slices turkey

½ cup sliced spinach

3 tbsp red pepper

¼ cup mozzarella cheese

fresh basil to taste

2 tbsp finely chopped red onion

salt and pepper to taste

Directions: Preheat the oven to 350°. Slice the spinach, red onion, red pepper and basil and grate the mozzarella cheese. Spray a nonstick muffin tin with olive oil spray. Gently drape the piece of turkey in one of the muffin cups so that it rests on the bottom and the sides of the tin to make a larger cup. Carefully crack an egg and pour it into the turkey cup. Add a little bit of sliced red onion, spinach, red pepper and cheese on top of the egg. Add some fresh basil and grind a bit of fresh pepper and salt onto the egg. Put the muffin tin in the oven and bake until eggs are set and the whites are opaque, about 10 minutes for a runny yolk and closer to 15 minutes for a harder one. Keep in mind that the egg muffins will cook for a bit longer when you take it out of the oven.

Macros: (for one muffin cup) 95 calories, 9g protein, 2g carbohydrates, 0g fiber, 0g sugar, 6g fat

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