Eat. Drink. Love.

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


  • 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)


  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


48 Responses to “Low-Carb Egg Muffins”

  1. #
    Taylor @ Food Faith Fitness — March 7, 2014 at 7:57 am

    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. #
    Jennie @themessybakerblog — March 7, 2014 at 9:19 am

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

  3. #
    Anna (Hidden Ponies) — March 7, 2014 at 9:58 am

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

  4. #
    Liz — March 7, 2014 at 3:31 pm

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

  5. #
    Ramona — March 8, 2014 at 6:13 pm

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

  6. #
    Jennifer — March 9, 2014 at 10:39 am

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

  7. #
    Angela — March 13, 2014 at 2:33 pm

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

  8. #
    Angela — March 13, 2014 at 2:36 pm

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

  9. #
    Anita — September 3, 2014 at 9:49 am

    Can’t wait to follow your people

  10. #
    Abby — October 20, 2014 at 11:14 pm

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

    • Stephanie replied: — October 24th, 2014 @ 12:44 am

      Hi Abby, I’ve had them in the fridge for about 4-5 days and haven’t had an issue!

  11. #
    Kathleen Flammia — November 1, 2014 at 10:36 am

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

    • Stephanie replied: — November 4th, 2014 @ 12:08 am

      I haven’t tried freezing them, but that should not be an issue!

  12. #
    Gracie — January 13, 2015 at 6:26 pm

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

  13. #
    Paula — February 18, 2015 at 9:29 am

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

    • Stephanie replied: — February 18th, 2015 @ 2:21 pm

      So glad you like them!

  14. #
    Melissa Jackson — March 15, 2015 at 3:51 pm

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

  15. #
    Cassie — March 16, 2015 at 6:16 pm

    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)

  16. #
    Nikki — May 3, 2015 at 12:11 am

    I wonder if I can use egg whites?

    • Stephanie replied: — May 14th, 2015 @ 3:56 pm

      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.

  17. #
    Suzanne — May 30, 2015 at 1:52 pm

    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.

    • Stephanie replied: — May 30th, 2015 @ 2:05 pm

      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.

  18. #
    brian — June 1, 2015 at 5:40 pm

    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?

  19. #
    Kathy Anderson — July 11, 2015 at 10:48 pm

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

  20. #
    Jwixon — March 8, 2016 at 2:23 pm

    What size muffin pan regular or mini


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