Our egg muffins are easy-to-make and help you start your day right!

Our delicious egg muffin recipes ditches the carbs for something lighter that’ll leave you satisfied while giving you the energy you need to start your day right! Combining leeks, spinach, eggs, and (if you’re game) sharp cheddar, these tasty little muffins pack in flavor, energy, and nutrition. Make a batch on the weekend so you can grab one for your commute, or bake them fresh for your family in the morning. You’re going to love our Low-Carb Egg Muffins!

5 ratings

INGREDIENTS

1 Tbsp Grape seed oil
1/4 Cup Leeks, Finely Chopped
2 Cups Spinach, Fresh
1 Garlic clove, Minced
6 Eggs
3/4 Cup Cheddar, reduced-fat, shredded (optional)
1 Tbsp almond milk
Pepper, to taste
Sea salt, to taste

DIRECTIONS

Start your low-carb egg muffins by cooking garlic, leeks, and spinach in grape seed oil, setting it aside for use later.

step #1

Preheat your oven to 350°F. As it’s heating, add grape seed oil to a warm pan and cook your leeks for approximately 2 minutes before adding spinach and cooking until it loosens up. Add the minced garlic and cook for 30 seconds. Season with salt and pepper to taste and remove from heat.
Whisk together eggs, cheese, almond milk, and seasoning before incorporating your spinach and leeks.

step #2

Whisk eggs, almond milk, and cheese together in a bowl. Season with salt and pepper before adding the leek and spinach mixture, mixing thoroughly.
Spray down a muffin tray with a non-stick cooking spray before filling with your mixture until each cavity is ¾ full. If you don’t have enough mixture for each cavity, fill empties ¼ of the way with water. Bake in your oven for 20 minutes, or until golden brown around the edges. Store leftover muffins in the fridge in an airtight container.

step #3

Spray down a muffin tray with a non-stick cooking spray before filling with your mixture until each cavity is ¾ full. If you don’t have enough mixture for each cavity, fill empties ¼ of the way with water. Bake in your oven for 20 minutes, or until golden brown around the edges. Store leftover muffins in the fridge in an airtight container.
Low-Carb Egg Muffins now ready to serve

step #4

Ready to Serve!

Reviews

5 ratings

Did you know?

Eggs are a popular protein option because of just how much they provide in such a small package. Did you know that one large egg contains 6.3 grams of protein? That’s almost a quarter of the protein found in a steak!

Egg whites are also a great source of vitamin B2 and D. In fact, eggs are considered a “complete” protein food because eggs provide all 8 essential amino acids that we can only get from our diet.

Not bad for such a small package, and small wonder that eggs are the go-to breakfast food for so many around the world!

Tell us what you thought of our Low-Carb Egg Muffins in the comments below, and be sure to try one of these great recipes next: Natalie’s Spicy Spinach & Tomatoes Recipe, Egg & Spinach Roll Recipe, and Steak & Eggs Recipe.

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