Description
Savory muffins packed with eggs, cheese, and fresh spinach, perfect for a low-carb, high-protein meal prep.
Ingredients
Scale
- 8 large eggs
- 4 large egg whites (or 1 cup liquid egg whites) – optional
- 1 cup (about 4 oz / 115 g) shredded sharp cheddar cheese
- 1 1/2 cups fresh spinach, chopped
- 1/4 cup milk or unsweetened almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder – optional
- 1 tablespoon olive oil or butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Heat olive oil in a skillet and sauté chopped spinach until wilted.
- In a bowl, whisk together eggs, egg whites (if using), milk, salt, pepper, and garlic powder.
- Stir in the cheddar, sautéed spinach, and any optional add-ins.
- Pour the mixture into the muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes until puffed and lightly golden.
- Cool in the tin for 5 minutes before transferring to a rack.
Notes
These muffins can be stored in the fridge for up to 4 days or individually wrapped and frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 11g
- Cholesterol: 210mg