Low-Carb Egg and Spinach Breakfast Muffins with Cheddar

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.

Portable, savory egg muffins loaded with fresh spinach and sharp cheddar cheese, perfect for a keto-friendly protein boost to start the day. This American-inspired keto recipe (high protein), ready in about 30 minutes, combines large eggs, fresh spinach, chopped, sharp cheddar cheese, shredded into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 10 min Cook: 20 min Serves 6 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with 1 tsp olive oil.
  2. Step 2: In a mixing bowl, whisk together 6 large eggs and 1/4 cup heavy cream until smooth and slightly frothy.
  3. Step 3: Stir in 1 cup chopped fresh spinach, 1/2 cup shredded sharp cheddar cheese, 3 slices cooked and crumbled bacon, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed.
  4. Step 4: Pour the egg mixture evenly into the 6 muffin cups, filling each about 3/4 full.
  5. Step 5: Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and a toothpick inserted in the center comes out clean.
  6. Step 6: Remove from oven and let cool for 5 minutes before carefully removing the muffins from the tin. Serve warm or store in the refrigerator for a quick grab-and-go breakfast.

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