Rise & Shine with Cheesy Spinach Egg Muffins
These Cheesy Spinach Egg Muffins are the kind of breakfast that makes mornings feel easy. They’re packed with protein, full of flavor, and totally keto-friendly. I love how they’re simple to whip up and perfect for meal prep — just grab one (or two) on your way out the door. Each bite is soft, cheesy, and a little savory from the spinach and bacon. You’ll feel good knowing you’re starting your day with something delicious and wholesome.
Why I Love This
When I first started keto, breakfast felt like the hardest meal to get right. These little muffins changed that. They taste like a full breakfast in a single bite — eggs, cheese, and greens all working together. Plus, they store and reheat beautifully, so you can make a batch on Sunday and enjoy them all week.
Key Ingredients & Substitutions
The combo of cheddar and Parmesan gives these muffins a rich, comforting flavor. Fresh spinach adds a nice color and texture, but you can swap in kale if that’s what you’ve got. Bacon bits bring extra flavor, though they’re optional — diced ham or even sautéed mushrooms work great too.
Cooking Tip Spotlight
Whisk your eggs until the mixture looks light and a little frothy before adding everything else. That extra bit of air makes your muffins fluffy instead of dense.
Perfect Pairings
These muffins go great with a side of avocado slices, a spoonful of keto salsa, or a creamy coffee with a splash of almond milk.
Cheesy Spinach Egg Muffins
Equipment
- Muffin Tin
- Mixing bowl
- Whisk
Ingredients
Egg Mixture
- 8 large eggs room temperature
- 1/4 cup heavy cream
- 1 cup fresh spinach chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup cooked bacon bits optional
- 1/4 tsp salt to taste
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Stir in chopped spinach, cheddar, Parmesan, and bacon bits if using.
- Divide the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, until muffins are set and slightly golden on top.
- Let cool for 5 minutes before removing from the pan. Serve warm or refrigerate for meal prep.
Notes
Nutrition
