25+ Quick and Tasty Pioneer Woman Lunch Recipes to Try Today

The Pioneer Woman, Ree Drummond, has become a household name with her delicious, hearty meals that bring the warmth of home-cooked comfort to the table.

Known for her easy-to-follow recipes and rustic charm, she has inspired home cooks across the world to embrace simple, flavorful ingredients.

Whether you’re a seasoned cook or just beginning, Ree’s lunch recipes offer something for everyone—from quick and easy dishes to more elaborate meals perfect for family gatherings.

In this article, we’ll dive into some of the best lunch recipes that are perfect for any occasion, all inspired by the Pioneer Woman’s signature style of cooking.

25+ Quick and Tasty Pioneer Woman Lunch Recipes to Try Today

From savory sandwiches and satisfying salads to cozy casseroles and hearty soups, Ree Drummond’s lunch recipes are a perfect way to add flavor and variety to your midday meals.

Whether you’re cooking for yourself, your family, or a group of friends, these recipes bring warmth, comfort, and joy to the table.

With the right ingredients and a little creativity, you can easily recreate the magic of the Pioneer Woman’s meals at home.

So, the next time you’re looking for a lunch idea that’s both delicious and fulfilling, look no further than Ree’s collection of recipes.

Zucchini Noodles with Avocado Pesto

This refreshing and creamy zucchini noodle dish is a great low-carb, keto-friendly lunch option. The avocado pesto adds a rich, velvety texture while providing healthy fats, making this meal filling and satisfying. Zucchini noodles replace traditional pasta for a light, refreshing twist on a classic Italian favorite.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions

1. Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a food processor or blender, combine the avocado, basil, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until evenly coated.
4. Serve immediately, garnished with Parmesan cheese if desired.

This dish is an excellent way to enjoy a comforting, pasta-like meal without the carbs. The avocado pesto not only provides a burst of flavor but also adds a substantial amount of healthy fats to help keep you full longer. It’s a perfect quick, satisfying lunch for anyone following a keto or low-carb diet.

Keto Chicken Salad Lettuce Wraps

A healthy, keto-friendly twist on traditional chicken salad, this version is packed with protein and healthy fats, wrapped in crunchy lettuce leaves. The creamy dressing and fresh vegetables make it a delicious, low-carb alternative to sandwiches, perfect for a satisfying lunch.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/4 cup mayonnaise (preferably avocado or olive oil-based)
• 1 tbsp Dijon mustard
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped pickles or relish (optional)
• Salt and pepper to taste
• 4 large lettuce leaves (romaine or butter lettuce works well)

Instructions

1. In a large bowl, mix the shredded chicken with mayonnaise, Dijon mustard, celery, red onion, and pickles (if using).
2. Season with salt and pepper to taste, mixing until well combined.
3. Lay out the lettuce leaves and spoon the chicken salad mixture onto the center of each leaf.
4. Fold the sides of the lettuce leaves over the chicken salad and roll up tightly to form wraps.
5. Serve immediately or refrigerate for later use.

These keto chicken salad lettuce wraps offer a fresh and light lunch option that’s both flavorful and filling. The combination of crunchy lettuce and creamy chicken salad makes for a satisfying, low-carb alternative to heavier sandwiches. This recipe is easily customizable with your favorite herbs and seasonings, perfect for a quick and delicious keto lunch.

Cauliflower Fried Rice with Shrimp

This cauliflower fried rice is a flavorful, low-carb alternative to traditional fried rice, made with cauliflower rice and loaded with shrimp, vegetables, and savory seasonings. It’s a keto-friendly, protein-packed lunch that’s quick to make and delicious to eat.

Ingredients

• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1 tbsp sesame oil
• 1/2 lb shrimp, peeled and deveined
• 1/4 cup diced carrots
• 1/4 cup peas
• 2 eggs, scrambled
• 2 tbsp soy sauce (or coconut aminos for a paleo option)
• 2 green onions, chopped
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
3. In the same pan, add the garlic, carrots, and peas. Cook for about 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice to the pan, stirring frequently, and cook for another 5 minutes until the cauliflower softens.
5. Push the mixture to one side of the pan and scramble the eggs on the other side. Once scrambled, mix them into the cauliflower rice.
6. Stir in the soy sauce, shrimp, and green onions. Season with salt and pepper to taste.
7. Serve hot.

Cauliflower fried rice with shrimp is a fantastic, low-carb alternative to traditional fried rice. The shrimp provide a protein boost, while the cauliflower acts as the perfect rice substitute, offering a satisfying texture without the carbs. This dish is versatile, customizable with your favorite veggies, and can be made in under 30 minutes, making it an ideal lunch option for those on a keto or low-carb diet.

ggplant Parmesan (Keto Version)

This keto-friendly version of eggplant Parmesan skips the breadcrumbs and flour but still delivers a deliciously crispy and cheesy dish. With thinly sliced eggplant baked until golden and topped with a flavorful marinara sauce and melty mozzarella, this low-carb lunch is perfect for satisfying your Italian cravings without the carbs.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the almond flour, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture, pressing lightly to adhere.
4. Place the coated eggplant slices in a single layer on a baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, layer the baked eggplant slices with marinara sauce, mozzarella cheese, and Parmesan cheese.
6. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This keto eggplant Parmesan is a delicious, low-carb take on the traditional dish, offering all the cheesy, savory goodness without the extra carbs. The crispy eggplant, combined with the rich marinara and melted cheese, creates a satisfying and flavorful lunch that’s perfect for anyone following a keto or low-carb diet. Plus, it’s easy to prepare and can be enjoyed by the whole family.

Grilled Chicken Caesar Salad (Keto-Friendly)

This keto-friendly grilled chicken Caesar salad offers a healthier, low-carb alternative to the classic version. With a rich homemade Caesar dressing made from scratch and a generous portion of grilled chicken, this salad is packed with flavor and protein while keeping carbs at bay.

Ingredients

• 2 chicken breasts, grilled and sliced
• 4 cups Romaine lettuce, chopped
• 1/2 cup shredded Parmesan cheese
• 1/4 cup crispy bacon, crumbled
• 1/4 cup avocado (optional), diced
• Salt and pepper to taste

For the Caesar dressing:

• 1/4 cup mayonnaise (preferably avocado oil-based)
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 clove garlic, minced
• 1/4 tsp anchovy paste (optional)
• Salt and pepper to taste

Instructions

1. To make the dressing, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste (if using), salt, and pepper in a bowl. Adjust seasoning to taste.
2. Grill the chicken breasts until fully cooked, about 6-7 minutes per side, and slice them thinly.
3. In a large bowl, toss the chopped Romaine lettuce with the Caesar dressing.
4. Add the sliced chicken, shredded Parmesan, crumbled bacon, and optional diced avocado to the salad.
5. Toss to combine and season with additional salt and pepper if needed.
6. Serve immediately.

This grilled chicken Caesar salad is a keto-friendly, satisfying meal that’s full of flavor and protein. The homemade Caesar dressing is rich and creamy, complementing the grilled chicken and crunchy bacon. This dish is perfect for a low-carb lunch and can be customized with extras like avocado for a creamy texture. It’s a great way to enjoy a classic salad with a keto twist!

Keto Beef and Broccoli Stir-Fry

This keto-friendly beef and broccoli stir-fry is an easy, savory dish that’s full of flavor and protein. With tender strips of beef, crisp broccoli, and a low-carb soy sauce-based marinade, this dish makes for a quick, satisfying, and healthy lunch. It’s perfect for anyone following a keto or low-carb diet while still craving an Asian-inspired meal.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tbsp avocado oil or coconut oil
• 1/4 cup soy sauce (or coconut aminos for a paleo option)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
2. In the same pan, add the remaining oil, garlic, and ginger, and cook for about 1 minute until fragrant.
3. Add the broccoli florets and stir-fry for about 3-4 minutes until tender but still crisp.
4. Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes.
5. Return the cooked beef to the pan and toss everything together. Cook for an additional 2 minutes to heat through.
6. Garnish with sesame seeds and serve hot.

This keto beef and broccoli stir-fry is a flavorful and low-carb lunch option that combines tender beef with crispy broccoli in a savory sauce. The combination of soy sauce, sesame oil, and ginger creates a perfect balance of umami flavors, making it a satisfying meal without the carbs. Quick to prepare and highly customizable, this dish is a great addition to any keto lunch rotation.

Keto Turkey and Cheese Roll-Ups

These keto turkey and cheese roll-ups are a simple, no-cook lunch that’s both satisfying and full of flavor. With lean turkey slices, creamy cheese, and a few flavorful additions, these roll-ups make for a quick and easy low-carb lunch or snack. They’re perfect for a keto diet when you’re short on time but still want something filling.

Ingredients

• 6 slices deli turkey (preferably nitrate-free)
• 6 slices of cheese (cheddar, Swiss, or provolone)
• 1/4 cup mayonnaise or mustard (optional)
• 1/4 cup pickles or olives, sliced (optional)
• Salt and pepper to taste
• Fresh herbs (optional, such as basil or parsley)

Instructions

1. Lay the turkey slices flat on a clean surface.
2. Place a slice of cheese on top of each turkey slice.
3. Add a thin layer of mayonnaise or mustard if desired.
4. Add a few slices of pickles or olives for extra flavor, if using.
5. Roll up the turkey and cheese tightly and secure with a toothpick if necessary.
6. Season with salt and pepper to taste and garnish with fresh herbs if desired.
7. Serve immediately or refrigerate for later use.

These keto turkey and cheese roll-ups are a fantastic, easy-to-make lunch or snack. They’re packed with protein and healthy fats, making them a great option for anyone on a low-carb or keto diet. The combination of turkey and cheese offers a satisfying flavor, while the optional pickles or olives add a tangy contrast that enhances the overall taste. These roll-ups are perfect for a quick meal on the go.

Keto Cobb Salad

A classic Cobb salad is a hearty and filling meal, and this keto version replaces any high-carb ingredients with low-carb, high-fat options to keep it keto-friendly. Loaded with protein from chicken, bacon, and eggs, paired with creamy avocado and a tangy dressing, this salad is a great low-carb lunch option that’s both delicious and satisfying.

Ingredients

• 2 cups Romaine lettuce, chopped
• 1/2 cup grilled chicken breast, chopped
• 2 hard-boiled eggs, chopped
• 1/2 avocado, diced
• 1/4 cup crumbled bacon
• 1/4 cup blue cheese (or feta)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large salad bowl, combine the Romaine lettuce, grilled chicken, hard-boiled eggs, avocado, bacon, blue cheese, tomatoes, and cucumber.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately, or store in the fridge until ready to eat.

This keto Cobb salad is an incredibly satisfying and filling lunch. It’s packed with healthy fats from avocado and bacon, lean protein from chicken and eggs, and plenty of veggies to provide freshness and crunch. The blue cheese adds a rich, bold flavor, and the olive oil-based dressing ties everything together perfectly. This dish is a wonderful way to stay on track with your keto diet while enjoying a flavorful, nutrient-dense meal.

Keto Chicken Alfredo with Spaghetti Squash

This keto chicken Alfredo with spaghetti squash is a creamy, indulgent dish without the carbs. The spaghetti squash serves as a low-carb alternative to pasta, and the rich, velvety Alfredo sauce made with heavy cream and Parmesan cheese brings everything together for a decadent meal. This is a perfect keto lunch when you’re craving comfort food without the extra carbs.

Ingredients

• 2 medium spaghetti squashes
• 2 chicken breasts, grilled and sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 tsp nutmeg (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squashes in half lengthwise and remove the seeds.
2. Place the squash halves on a baking sheet, cut side down, and roast for 30-40 minutes until tender.
3. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring to a simmer. Add the Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until the sauce thickens, about 3-5 minutes.
5. When the squash is done, use a fork to scrape out the strands of squash into a bowl.
6. Toss the spaghetti squash with the Alfredo sauce and top with the sliced grilled chicken.
7. Garnish with fresh parsley and serve immediately.

This keto chicken Alfredo with spaghetti squash is a perfect comfort food replacement. The creamy Alfredo sauce pairs wonderfully with the spaghetti squash, which has a delicate texture that mimics traditional pasta. With the addition of grilled chicken, this dish is both satisfying and high in protein, making it an ideal low-carb lunch that feels indulgent while still staying true to your keto goals.

Keto Shrimp and Asparagus Stir-Fry

This keto shrimp and asparagus stir-fry is a quick, flavorful, and nutrient-packed lunch option. Shrimp provides lean protein, while asparagus offers fiber and essential vitamins. The savory garlic and ginger sauce enhances the natural flavors of the shrimp and vegetables, making this dish both satisfying and low in carbs.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp avocado oil or olive oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp soy sauce (or coconut aminos for a paleo option)
• 1 tbsp sesame oil
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium heat.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining oil, garlic, and ginger, cooking for 1 minute until fragrant.
4. Add the asparagus and stir-fry for about 4-5 minutes, until tender but still crisp.
5. Stir in the soy sauce, sesame oil, lemon juice, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes.
6. Return the cooked shrimp to the pan and toss everything together, seasoning with salt and pepper to taste.
7. Serve immediately, garnished with sesame seeds if desired.

This keto shrimp and asparagus stir-fry is a fast and flavorful lunch that’s packed with protein and healthy fats. The combination of shrimp and asparagus provides a satisfying, low-carb meal, while the garlic and ginger sauce adds a wonderful depth of flavor. This dish is perfect for anyone on a keto diet looking for a light yet filling meal that can be prepared in under 20 minutes.

Keto Avocado Tuna Salad

This keto avocado tuna salad is a creamy, low-carb alternative to traditional tuna salad. Packed with healthy fats from avocado and protein from tuna, it’s a satisfying lunch that’s easy to prepare. The combination of fresh vegetables and a tangy dressing adds a refreshing crunch to this otherwise creamy dish.

Ingredients

• 2 cans (5 oz) tuna in olive oil, drained
• 1 ripe avocado, mashed
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 2 tbsp mayonnaise (preferably avocado or olive oil-based)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large bowl, combine the drained tuna, mashed avocado, diced celery, red onion, and cucumber.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
3. Add the dressing to the tuna mixture and stir to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley, if desired, and serve immediately.

This keto avocado tuna salad is a creamy, satisfying meal that’s perfect for lunch. The avocado provides healthy fats, while the tuna offers lean protein, making it both filling and low in carbs. With fresh vegetables and a tangy dressing, this dish is refreshing and nutritious, ideal for anyone looking for a simple and quick keto meal.

Keto Meatballs with Zucchini Noodles

These keto meatballs with zucchini noodles are a low-carb twist on a classic Italian favorite. The meatballs are made with ground beef or turkey, seasoned with Italian herbs, and baked to perfection. Paired with spiralized zucchini noodles, this dish provides a hearty, keto-friendly lunch that’s both filling and delicious.

Ingredients

• 1 lb ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1/2 cup marinara sauce (sugar-free)
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground beef or turkey, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix until fully combined.
3. Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes until cooked through and browned.
5. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
6. Once the meatballs are cooked, place them in the skillet with the zucchini noodles and top with marinara sauce. Stir gently to combine and heat through for another 2-3 minutes.
7. Serve with fresh basil for garnish, if desired.

These keto meatballs with zucchini noodles are a comforting, low-carb version of a traditional Italian dish. The meatballs are flavorful and juicy, while the zucchini noodles offer a light, fresh alternative to pasta. The marinara sauce ties everything together with a savory richness, making this meal both satisfying and keto-friendly. It’s a perfect option for a delicious and filling lunch.

Keto Chicken Caesar Casserole

This keto chicken Caesar casserole is a comforting and satisfying lunch that’s packed with flavor. With tender chicken, a creamy Caesar dressing, and plenty of cheese, this casserole provides all the deliciousness of a Caesar salad, but in a warm, hearty dish that’s perfect for a low-carb diet.

Ingredients

• 3 cups cooked chicken breast, shredded
• 1/2 cup Caesar dressing (preferably low-carb)
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup chopped Romaine lettuce
• 1/4 cup crumbled bacon
• 1/4 cup chopped green onions (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, Caesar dressing, Parmesan cheese, and half of the mozzarella cheese. Stir until well combined.
3. Transfer the mixture into a greased 9×9-inch casserole dish, spreading it evenly.
4. Sprinkle the remaining mozzarella cheese on top of the casserole.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and top with chopped Romaine lettuce, crumbled bacon, and green onions.
7. Serve immediately
   This keto chicken Caesar casserole is a comforting twist on the classic Caesar salad. The creamy dressing and melted cheese add richness, while the chicken provides a protein-packed base. The crunchy Romaine and bacon give it a satisfying texture, making it a perfect, filling lunch option for anyone on a keto diet.

Keto Bacon-Wrapped Avocado

Keto bacon-wrapped avocado is a simple yet flavorful lunch option. The creamy avocado is wrapped in crispy bacon, creating a perfect balance of textures. This easy-to-make dish is low in carbs, packed with healthy fats, and makes for a filling, satisfying meal or snack.

Ingredients

• 2 ripe avocados
• 8 slices of bacon
• 1 tbsp olive oil
• Salt and pepper to taste
• Lime wedges (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the avocados in half and remove the pits.
3. Wrap each avocado half with two slices of bacon, securing the bacon with toothpicks if needed.
4. Place the bacon-wrapped avocados on a baking sheet and brush with olive oil.
5. Bake for 12-15 minutes, or until the bacon is crispy and the avocado is slightly softened.
6. Season with salt and pepper to taste.
7. Serve with lime wedges and fresh cilantro for garnish, if desired.

Keto bacon-wrapped avocado is a delicious and easy lunch or snack option. The creamy avocado pairs perfectly with the crispy, salty bacon, creating a satisfying contrast in flavors and textures. It’s an excellent choice for anyone looking for a low-carb, high-fat meal that is quick to prepare and incredibly tasty.

Keto Egg Muffins with Spinach and Feta

These keto egg muffins with spinach and feta are a convenient, protein-packed lunch that’s both healthy and low-carb. They’re perfect for meal prepping, and the combination of spinach, feta, and eggs provides a satisfying and flavorful meal that’s easy to take on the go.

Ingredients

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil spray for greasing muffin tin

Instructions

1. Preheat the oven to 375°F (190°C).
2. Spray a muffin tin with olive oil spray or line with muffin liners.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Add the chopped spinach, crumbled feta cheese, and shredded mozzarella cheese to the egg mixture, stirring to combine.
5. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
6. Bake for 15-20 minutes, or until the eggs are set and slightly golden on top.
7. Allow to cool for a few minutes before removing from the muffin tin.

These keto egg muffins with spinach and feta are a quick, nutritious, and easy-to-make lunch. Packed with protein and healthy fats, they’re perfect for meal prepping and can be enjoyed throughout the week. The spinach and feta provide a wonderful flavor combination, making these egg muffins a tasty and filling low-carb option.

Note: More recipes are coming soon!