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Low-Carb Breakfast Egg Muffins

A simple, savoury breakfast you can make ahead and grab on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 678 kcal

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.

Notes

To reheat: 30–45 seconds in the microwave and you’re good to go.