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Easy Egg Muffins
10 min prep time
25 min cook time
12servings
Recipe by
Jennifer Bucko Lamplough
Source
Diabetic Cooking Made Easy
Photo by
Adobe Stock
How to Make Easy Egg Muffins
These low-carb egg "muffins" are a simple breakfast, great for meal prepping. They store well in the in the fridge for up to a week, or you can freeze them and store for up to three months. This version call for frozen spinach, but you could use 1 cup of any fresh or frozen vegetables that you have on hand. You can eat these muffins as is, or get creative: make a sandwich with toast or a whole-wheat english muffin; cut in half and make a breakfast burrito with some other favorite fillings; or serve on top of a bed of lettuce for a low-carb, veggie-packed breakfast or lunch.
10 min prep time
25 min cook time
12servings
1 muffin
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Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-stick cooking spray.
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Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
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In a medium bowl, whisk together the eggs, egg whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
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Place in the oven and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
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Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week, or freeze and store in a freezer bag for up to 3 months.
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To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
Nutrition facts
12 Servings
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Serving Size
1 muffin
- Amount per serving Calories 60
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Total Fat
3g
- Saturated Fat 1g
- Cholesterol 95mg
- Sodium 140mg
- Total Carbohydrate 1g
- Protein 6g
- Potassium 106mg
- Phosphorous 75mg
Ingredients
nonstick cooking spray
1 whole
frozen spinach (thawed and moisture squeezed out)
1 cup
eggs (6 eggs plus 4 egg whites)
10 whole
Plain Nonfat Greek yogurt
1/4 cup
salt
1/4 tsp
black pepper
1/4 tsp
Parmesan cheese (grated)
1/4 cup
Reviews & Ratings
I need lots of flavor
Not recommended
Recommended