Looking for a healthy and satisfying breakfast packed full of veggies? Keto mini frittatas fit the bill (also including Whole30 and dairy-free options)! Fun and fancy enough for a Mother's Day brunch, these spinach and feta baked egg muffins are easy to customize to include chorizo, smoked salmon, sausage, asparagus, bacon, or ham and cheese... the sky's the limit! If you want, make them ahead of time and store in the freezer for low carb snacks or lunches on-the-go.
Preheat oven to 350 degrees Fahrenheit.
Melt butter in a skillet over medium heat.
Sauté onions and peppers until softened, about 5 minutes.
Add spinach and basil. Stir to combine. Cook until wilted, about 2 to 3 minutes.
Remove from heat and set aside.
Grease muffin tray generously with butter or line with parchment paper muffin liners.
Divide cooked vegetables evenly between the muffin cups.
Sprinkle each muffin cup with 1 to 2 teaspoons of feta cheese.
In a large measuring cup or small bowl, whisk together eggs and milk.
Season to taste with salt and pepper.
Bake in preheated oven for 15 to 20 minutes until eggs are firm and tops of frittatas are slightly puffed.
Remove from oven. Serve immediately or allow to cool, then refrigerate for a maximum of 3 to 4 days.