Low-Carb Egg Muffins

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Delicious low-carb egg muffin breakfast recipe!

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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:

 

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.

 

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.

 

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.

 

Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

 

 



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