Cheesy Spinach Egg Muffins
These Cheesy Spinach Egg Muffins are a delicious and portable keto breakfast packed with protein and healthy fats. Perfect for meal prep or busy mornings!
Servings 4 servings
Calories 260kcal
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
These muffins store well in the fridge for up to 5 days or in the freezer for up to a month. Reheat in the microwave for 30 seconds before serving.
Nutrition
Calories: 260kcal | Carbohydrates: 2g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 255mg | Sodium: 350mg | Potassium: 180mg | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 1.5mg