Breakfast Egg Muffins | Low Carb Breakfast #2

Ready for our second episode from our Low Carb Breakfast series?

These Breakfast Egg Muffins are a life safer! They are ridiculously easy to make, you can add anything as a filling, make a bunch and freeze them to have when you need. I like to have them for breakfast or as a snack in the afternoon.

In case you liked the freezing idea, just pop them in the oven for 10-15 minutes and they will be good as fresh.

  • Base
    • 6 eggs
    • 50g of parmesan cheese
    • 2 tablespoons of olive oil (you can use any type of fat here)
    • Black pepper to taste
    • 1 teaspoon of salt
  • Filling (suggestion)
    • 250 grams of spinach, chopped
    • 50 grams of onion, chopped
    • 1 tablespoon of garlic
    • 1 teaspoon of olive oil
    • 50 grams of feta cheese, diced
  1. Base
    1. Add all ingredients to a blender and mix until well combined. You can mix by hand as well, no worries.
  2. Spinach filling
    1. In a pot, cook onion with coconut oil until tender.
    2. Add garlic and spinach. Let it cook until the spinach releases its water. It will take around 3 minutes. Reserve
  3. Assembling
    1. Get your favourite muffin tins and grease them with coconut oil.
    2. Pour the liquid just enough to fill half of the tin.
    3. Add to each of them a little bit of that spinach we just cooked and feta cheese.
    4. Bake for 20 minutes in a preheated oven to 180C.
    5. It’s done! Control yourself to not have them all at one. 🙂

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.

1 reaction on “Breakfast Egg Muffins | Low Carb Breakfast #2”

Leave a reply

Your email address will not be published. Required fields are marked *