Home / Recipes / Breakfast / Keto Sundried Tomato, Rosemary and Goats Cheese Eg...
Keto Sundried Tomato, Rosemary and Goats Cheese Egg Muffins
⏱ Prep: 10 min🍳 Cook: 20 min✅ Ready: 30 min
80
Calories
0.7g
Net Carbs
6.1g
Protein
5.7g
Fat
⏱ Prep: 10 min🔥 Cook: 20 min⏰ Ready: 30 min
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Crack the eggs into a mixing bowl. Add the salt and pepper and beat well to combine until smooth.
Step 2
Roughly chop the sundried tomatoes and finely chop the rosemary. Add the tomatoes and rosemary to the bowl with the beaten eggs. Crumble in the goat’s cheese. Mix everything together well to combine.
Step 3
Lightly oil 8 muffin tray cups. Divide the beaten egg mixture evenly between the oiled muffin cups. Transfer the tray to the oven and bake for 15-18 minutes or until golden brown and risen. Set aside to cool a little, then gently ease the muffins from the tray with a spatula. Serve hot or cold.
Ingredients
- Raw egg – 6 large
- Sun dried tomatoes – 4 piece
- Goat cheese – 2 oz
- Rosemary, fresh – 1 tbsp
- Salt, sea salt – 0.25 tsp
- Black pepper – 0.13 tsp
