Low-Carb Egg Muffins

Low-Carb Egg Muffins

My egg muffins have been a popular post on my blog and I figured it was time for us to revisit them! I wasn’t sure if I should call them “Spinach and Cheddar Bacon Egg Muffins” or just plain “Egg Muffins”, but I decided on Egg Muffins because these are incredibly versatile. I love these guys and don’t make them nearly enough as I should. First, they are easy and the flavor possibilities are almost endless. Basically whatever you like to toss in your scrambled eggs or omelets, you can toss in these egg muffins. And second, they make the for the perfect low-carb breakfast or snack!

Low-Carb Egg Muffins

Low-Carb Egg Muffins

My favorite additions are fresh spinach, cheddar cheese, and of course, bacon! You could also add chopped bell peppers, asparagus, diced tomato, or maybe some kale! And of course, you can change up the cheeses to whatever you want. I like the versatility because it means I can change them up every week and I won’t get tired of them, which is something that happens to me a lot with foods. These are also really great for a brunch, you can mix up the fillings so guests have a choice. So many great things! Let’s get our egg muffin on!

Low-Carb Egg Muffins

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Low-Carb Egg Muffins

Yield: 6 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 tbs. extra virgin olive oil
  • 1/4 cup onion, finely diced
  • 2 cups fresh spinach
  • 1 garlic clove, minced
  • 6 eggs
  • 3 slices turkey bacon, cooked and chopped
  • 3/4 cup reduced fat cheddar cheese, shredded
  • 1 tbs. milk
  • 1/2 tsp. salt (or to taste)
  • 1/2 tsp. pepper (or to taste)

Directions:

  1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
  2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
  3. Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
  4. Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

Feel free to throw in whatever veggies you'd like! Same goes for cheese!

Nutrition (per muffin): Calories: 148.6; Fat: 11 g; Carbs: 1.1 g; Sugars: .5 g; Protein: 11 g; WW Points Plus: 4

Low-Carb Egg Muffins

Original Egg Muffins Post

   

50 comments

  1. I LOVE egg muffins! Such a prefect breakfast or snack with a ton of protein! I love the use of turkey bacon here…my fav! Pinned

  2. These are so cute. My book club is holding brunch this month; I think I’m going to make these. Yum!

  3. These are perfect – makes me want to host a brunch! My kids will love these, pinned :)

  4. Oh, what a great breakfast idea! I could easily eat these every day, just tweaking a bit with each batch :)

  5. These little muffins look perfect for me these days. I am trying to eat low carb and it makes a perfect breakfast idea. :)

  6. These look so good!! I can’t wait to try them

  7. Made these without turkey and cheddar. Used goat cheese and veggies. They were awesome.

  8. These were great. I used goat cheese and only veggies. Boyfriend thought they were delish.

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  10. Can’t wait to follow your people

  11. How long do these keep in the fridge? I like to cook ahead to make life a little easier :)

  12. My batch made more than six. Also can you freeze the muffins?

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  19. just put them in the oven! thanks for a great recipe

  20. I am not much of a cook but I even I got this right. Awesome recipe thanks.

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  22. Exactly what I’m searching for. A great option for mornings and quick item to grab for snacking.

  23. These looked so yummy!!! Had to get the extra spinach today so I could make them!!!! Can’t wait to get them out of the oven… :0)

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  28. I wonder if I can use egg whites?

    • I haven’t tried it with just egg whites, but I would think it would work just fine, but you will want to increase the amount of eggs if only using the whites.

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  37. These sound so good. I need something to be able to heat up and eat at work. I’d love to be able to be able to print to PDF without the ads.

    • Hi Suzanne, if you click the print button under the photo in the recipe card, it will bring up a page you can print with no ads.

  38. every time i try and cook these I get a rubbery skin on the top. I love the idea, but the skin is literally like a piece of rubber and ruins the whole thing. tips?

  39. Do you think this would work as a frittata; no crust at all?

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  43. What size muffin pan regular or mini

  44. My uncle said no ut i wil make the seretly

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