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Egg muffins with spinach and cheese

average rating is 3 out of 5, based on 150 votes

Start your day with a delicious and nutritious breakfast by trying these mouthwatering egg muffins with spinach and cheese. Packed with protein and low in carbs, these savory bites are perfect for diabetics and those following the SOZA weightloss program. With their delightful combination of flavors and simple preparation, these muffins will have you excited to jump into the kitchen and whip up a batch!

Serving suggestions/tips:

Enjoy these egg muffins warm or chilled for a quick and satisfying breakfast on the go.

Pair them with a side of fresh mixed greens or sliced avocado for a complete and balanced meal.

Customize the recipe by adding other low-carb vegetables or your favorite herbs and spices.

These muffins can be prepared in advance and stored in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or enjoy them cold.

Share them with friends and family as a healthy and delicious appetizer or snack option.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly gluten-free keto-friendly sugar-free grain-free low-calorie vegetarian keto diabetic high-fiber low-sodium nutrient-dense weight loss meal prep breakfast brunch portable make-ahead easy recipe healthy satiating calcium-rich vitamin-packed iron-rich quick and easy freezer-friendly guilt-free.

Ingredients

8 large eggs
1 cup fresh spinach, chopped
1/2 cup shredded cheddar cheese (or any other low-carb cheese of your choice)
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil for greasing the muffin tin

Directions

Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or a small amount of olive oil.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Divide the chopped spinach equally among the muffin cups, then sprinkle the shredded cheese over the spinach.
Pour the egg mixture into each muffin cup, filling them about 3/4 full.
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the egg muffins are set and slightly golden on top.
Remove the muffin tin from the oven and let the egg muffins cool for a few minutes.
Carefully remove the muffins from the tin using a butter knife or small spatula.
Serve the egg muffins warm or let them cool completely before storing them in an airtight container in the refrigerator.