Mini egg muffins

**Snack • Eggs • up to 30 min • Oven**
Sugar-free • Gluten-free • Meat-free

**INGREDIENTS:**

* Eggs – 2 pcs. (120 g)
* Spinach – a handful (30 g)
* Butter – 1 teaspoon (5 g)
* Salt, pepper – to taste

**PREPARATION – OVEN:**

* Preheat oven to 180°C.
* Beat the eggs with salt and pepper.
* Add finely chopped spinach.
* Grease Grease the muffin tins with butter.
* Pour in the egg mixture.
* Bake for 15 minutes, until the muffins are set.

📊 **KETO (1 serving):**

*Calories ~280 kcal • Fat ~22 g • Protein ~18 g • Net Carbohydrates ~2 g*

💡 **TIP:**

*After the muffins have cooled slightly, they will be easier to remove from the tins.*