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Spinach Mushroom Egg Muffins (Low Carb)

Spinach Mushroom Egg Muffins (Low Carb)

Start Your Day Right with Spinach Mushroom Egg Muffins (Low Carb)

Picture this: it’s a busy weekday morning, and you’re scrambling to get everyone out the door. Breakfast is the last thing on your mind, but deep down, you know skipping it isn’t an option. That’s when I discovered the magic of Spinach Mushroom Egg Muffins (Low Carb). These little gems are not only quick to make but also packed with flavor and nutrients. I tested this recipe during one particularly hectic week, and let me tell you, my family couldn’t stop raving about them. They’re perfect for anyone who wants a healthy, low-carb breakfast that feels indulgent.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 6 muffins
Calories: 123
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup diced onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Equipment

  • Muffin tin
  • Non-stick cooking spray
  • Skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C) and spray a non-stick muffin tin with cooking oil.
  2. Heat olive oil in a skillet over medium heat, then sauté onions and mushrooms until soft.
  3. Add spinach to the skillet and cook until wilted.
  4. In a bowl, whisk the eggs together with salt and pepper, then stir in the sautéed vegetables.
  5. Distribute the mixture evenly among the muffin cups and sprinkle cheese on top.
  6. Bake for 15-20 minutes until muffins are set and slightly golden.
  7. Let the muffins cool for 5 minutes before removing them from the tin.

Nutrition

Calories: 123kcalCarbohydrates: 2gProtein: 9gFat: 9gSaturated Fat: 3gCholesterol: 205mgSodium: 162mgPotassium: 175mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 120mgIron: 1mg

Notes

These muffins are versatile; feel free to swap spinach for kale or use other cheeses like feta for variation.
Store in an airtight container in the fridge for up to 4 days or freeze individually for up to 3 months.
For added flavor, try sprinkling smoked paprika on top before baking. Enjoy them warm or cold, and serve with avocado or a side salad for complete nutrition!
Tried this recipe?Let us know how it was!