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

Low-Carb Egg Muffins
Yield: 6 muffins

Low-Carb Egg Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Low-Carb Egg Muffins - These egg muffins are the best make-ahead healthy breakfast to just take and go!


  • 1 tablespoon 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 tablespoon milk
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 196mgSodium: 490mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 12g

WW Points Plus: 4

Low-Carb Egg Muffins

Original Egg Muffins Post

Low Carb Egg Muffins