Ingredients
- 8 large egg
- 4 tablespoons salted butter
- 4 tablespoons olive oil
- 1 cup spinach (chopped)
- 4 oz cheddar cheese (shredded)
- 8 slices bacon
- 1¼ cup diced tomatoes
- ⅓ teaspoon salt
Nutrition Info Per Serving
Serving Size
2 muffin
Carbohydrates
3
g
Protein
17
g
Fat
34
g
Calories
384
Sometimes you simply yearn for the comforting taste of egg muffins. Thankfully, with our straightforward low carb egg muffins, you can enjoy the delicious taste of egg muffins, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb egg muffins with a few ingredients, you’ll be hooked.
Instructions
- Preheat oven to 375 degrees. Spray muffin pan liberally with cooking spray or insert liners.
- Cook spinach. Once slightly cool, drain well.
- Cook bacon until crisp, according to package directions. Let cool. Once cool, crumble into small pieces.
- Heat butter and olive oil in a non-stick pan over medium heat. Add diced tomatoes and salt and cook 2-3 minutes. Add spinach and cook for 1-2 minutes more. Cool.
- In a separate bowl, beat eggs. Add cheese and bacon. Add cooled tomato and spinach mixture.
- Pour egg mixture into 12 muffin cups, filling 2/3 full.
- Bake for 20-30 minutes, or until eggs are set.
- To brown tops, place under broiler from 3-5 minutes.