Breakfast Egg Muffins: Low-Carb, High-Reward
Whip up a batch of these low-carb egg muffins packed with spinach, mushrooms, and cheddar—perfect for meal prep, quick breakfasts, and busy mornings.
If you’re looking for a breakfast that’s quick, tasty, and doesn’t come with a side of carbs, these egg muffins are the way to go. I made a batch recently—enough to last a few mornings—and honestly, I might never go back to toast.
They’re packed with sautéed spinach, mushrooms, and a little sharp cheddar on top for that melty, golden finish. I used a mix of whole eggs and egg whites to keep things light but still satisfying. Bonus: they store perfectly in the fridge and reheat like a dream. Pop one in the microwave, and boom—breakfast is handled.
Great for meal prep. Easy on the carbs. Big on flavour. You can’t ask for much more from a muffin that’s not even pretending to be sweet.
Customise It Your Way
The beauty of these egg muffins? The ingredients are completely flexible. Sky’s the limit. Got leftover veggies? Toss ’em in. Want to add a little meat? Go for it.
Here are a few mix-in ideas:
- Diced bell peppers
- Cooked bacon or turkey sausage
- Cherry tomatoes
- Crumbled feta or goat cheese
- Zucchini or grated carrot
- Fresh herbs like parsley, thyme, or basil
Just make sure any add-ins are pre-cooked and not too watery (looking at you, tomatoes).
Low-Carb Breakfast Egg Muffins
Ingredients
- 6 eggs total use yolks from 2–4 eggs, whites only for the rest
- 1 cup fresh spinach chopped
- ½ cup mushrooms diced
- ½ small onion finely chopped
- 1 clove garlic minced
- 1 small season pepper or bell pepper, finely chopped
- ½ cup sharp cheddar shredded
- Salt and black pepper to taste
- Olive oil or non-stick spray
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners.
- Sauté the veg: In a skillet over medium heat, add a little oil and sauté the onions, garlic, mushrooms, spinach, and season peppers until soft and fragrant (about 3–5 mins). Add salt and pepper to taste.
- Whisk the eggs: In a bowl, whisk your mix of whole eggs and whites until smooth.
- Combine: Stir the sautéed veg into the egg mixture.
- Pour: Evenly pour the mixture into the muffin tin, filling each about ¾ full.
- Top with cheese: Sprinkle cheddar on top of each muffin.
- Bake for 20 minutes or until set and golden on top.
- Cool & store: Let cool before storing in an airtight container in the fridge. Lasts up to 4 days.
