Low-Carb Egg and Cheese Muffins Recipe
Fluffy, protein-packed egg muffins loaded with melted cheese and veggies—perfect for meal prep or a quick low-carb breakfast!
Equipment
- 12 cup muffin tin
- 1 Mixing bowl
- 1 Whisk
- 1 Cooking spray or brush for greasing
Ingredients
- 8 large eggs $1.60
- 1 cup shredded cheddar cheese $2.00
- 1/2 cup diced bell pepper $0.50
- 1/4 cup diced onion $0.20
- 1/2 cup chopped spinach $0.50
- 1/4 tsp salt $0.02
- 1/4 tsp black pepper $0.02
- 1/4 tsp garlic powder $0.03
- Cooking spray or olive oil $0.13
Instructions
- Prep Oven & Pan: Preheat oven to 375°F (190°C). Lightly grease 8 cups of a muffin tin with cooking spray.
- Mix Ingredients: In a bowl, whisk eggs until smooth. Stir in cheese, bell pepper, onion, spinach, salt, pepper, and garlic powder.
- Fill Muffin Cups: Divide the mixture evenly among 8 muffin cups, filling each ¾ full.
- Bake: Bake for 18–20 minutes until the eggs are set and edges are golden.
- Cool & Serve: Let cool in the tin for 5 minutes. Run a knife around the edges to loosen, then transfer to a plate.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for 3 months.
- Customization: Add diced ham, crumbled bacon, or swap veggies for zucchini or mushrooms.
- Keto Tip: Use full-fat cheese and add a tablespoon of heavy cream to the egg mixture for extra richness.
- Reheating: Microwave for 20–30 seconds or warm in a 350°F oven for 5 minutes.