Cheddar and Spinach Keto Egg Muffins
Baked egg muffins packed with fresh spinach and sharp cheddar cheese for a protein-rich, grab-and-go keto breakfast. This american-inspired keto (low carb) ready in about 30 minutes pairs large eggs, fresh spinach, cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, 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.
Ingredients
- 6 large eggs
- 1 cup, chopped fresh spinach
- 1/2 cup, shredded cheddar cheese
- 2 tbsp heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp, for greasing butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Grease a 6-cup muffin tin with 1 tbsp butter to prevent sticking.
- Step 2: In a large bowl, whisk 6 large eggs with 2 tbsp heavy cream until fully combined and slightly frothy. Stir in 1 cup chopped fresh spinach, 1/2 cup shredded cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed.
- Step 3: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until the egg muffins are set and slightly golden on top.
- Step 4: Let cool 5 minutes before removing from the tin. Serve warm or refrigerate for a quick keto-friendly breakfast throughout the week.
Frequently asked questions
How long does Cheddar and Spinach Keto Egg Muffins take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar and Spinach Keto Egg Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Cheddar and Spinach Keto Egg Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar and Spinach Keto Egg Muffins for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar and Spinach Keto Egg Muffins keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So easy to make ahead for the week. The flavor is spot on and keeps me full until lunch.
- ★★★★★
These are the best keto muffins I've made! The spinach and cheddar combo is perfect for my morning.
- ★★★★★
My kids even ate these! They're a hit for our family's low-carb breakfasts.
