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Low Carb Egg Muffins Recipe
Prep Time
30 minutes
Total Time
60 minutes
Yield
6
servings
Ingredients
- 8 large egg
- 4 tablespoons salted butter
- 4 tablespoons olive oil
- 1 cup spinach (chopped)
- 4 oz cheddar cheese (shredded)
- 8 slices bacon
- 1¼ cup diced tomatoes
- ⅓ teaspoon salt
Nutrition Info Per Serving
Serving Size
2 muffin
Carbohydrates
3
g
Protein
17
g
Fat
34
g
Calories
384
Egg Muffins are a versatile low-carb breakfast option that can easily fit into your meal prep routine. With just 3 grams of carbs per serving, these muffins combine protein-rich eggs, savory bacon, and nutritious spinach for a well-rounded start to your day. They’re not only great for busy mornings but also make an excellent meal-prep lunch or a quick snack. Tailored for those following a keto lifestyle, these egg muffins can support your journey towards better metabolic health.
Instructions
- Preheat oven to 375 degrees. Spray muffin pan liberally with cooking spray or insert liners.
- Cook spinach. Once slightly cool, drain well.
- Cook bacon until crisp, according to package directions. Let cool. Once cool, crumble into small pieces.
- Heat butter and olive oil in a non-stick pan over medium heat. Add diced tomatoes and salt and cook 2-3 minutes. Add spinach and cook for 1-2 minutes more. Cool.
- In a separate bowl, beat eggs. Add cheese and bacon. Add cooled tomato and spinach mixture.
- Pour egg mixture into 12 muffin cups, filling 2/3 full.
- Bake for 20-30 minutes, or until eggs are set.
- To brown tops, place under broiler from 3-5 minutes.
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