Go Back

Low Carb Egg and Spinach Cups

These quick and easy Low Carb Egg and Spinach Cups are a perfect breakfast solution, combining delicious flavors with low carbs and healthy veggies.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 cups
Calories 100 kcal

Ingredients
  

Main Ingredients

  • 6 large Eggs
  • 1 cup Fresh or frozen spinach (wilted is fine, drain if wet)
  • 1 cup Cheese (any melty type such as cheddar, feta, or mozzarella)
  • 1 splash Milk or cream (optional for extra fluff)
  • to taste Salt and pepper

Optional Add-ins

  • 1/2 cup Diced onion Optional enhancement
  • 1 tsp Garlic powder Optional enhancement
  • 1/2 cup Chopped cooked bacon Optional enhancement

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a bowl, whisk together the eggs. Add milk if using.
  • Stir in the spinach and cheese. Season with salt and pepper.
  • Grease a muffin tin generously to prevent sticking.
  • Pour the mixture into the muffin tin, being careful not to overfill.

Cooking

  • Bake in the preheated oven for 18 to 20 minutes, until set in the middle with a slight wobble.
  • Let them cool for 2 minutes, then use a knife to loosen them from the edges before removing.

Notes

These cups are great for meal prep and store well in the refrigerator for up to four days. They can also be frozen and reheated in the microwave.
Keyword Egg Cups, Healthy, Low Carb, Quick Breakfast, Spinach