Baked Spinach and Cheddar Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy egg muffins packed with fresh spinach and sharp cheddar cheese, ideal for a quick keto breakfast. This American-inspired keto recipe (low carb), ready in about 35 minutes, pairs large eggs, fresh spinach, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with 1 tbsp olive oil.
  2. Step 2: Whisk 6 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until fully combined.
  3. Step 3: Stir in 1 cup chopped fresh spinach and 1/2 cup shredded cheddar cheese, mixing until evenly distributed.
  4. Step 4: Divide the mixture evenly among the greased muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 18-20 minutes until set and lightly golden around the edges, then let cool for 5 minutes before removing from the pan.

Related recipes