Egg and Veggie Muffins are an easy, low-carb, kid-friendly breakfast that you can adapt for your family. Vegetarian, keto-friendly, 6-ingredients, and endless possibilities.
Preheat the oven to 350 F. Spray the cups of a 6 muffin tin lightly with cooking spray.
Evenly divide the cauliflower, spinach, and onion between the muffin tins.
In a medium bowl, whisk the eggs, milk, and about 1/4 tsp salt together until combined. Pour mixture evenly over each of the muffins. Bake for about 25 minutes until cooked through (a knife or muffin tester inserted in the center of one of the muffins should come out clean). Allow to cool for a minute, then run a clean knife around the edge of each muffin, and gently remove. Serve.
Calorie information is approximate, and for each muffin.
I have not tried this myself, but you could probably freeze the cooked muffins and then heat in the microwave for a quick breakfast. You can also keep these in the fridge for a few days, and heat up as needed.