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 recipe (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
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Equipment for this recipe
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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.
