Spinach and Cheese Egg Muffins are a quick, easy, and delicious grab-and-go breakfast for busy mornings. This customizable recipe is low in carbs, keto-friendly, and loaded with protein, making it a nutritious way to start the day.
INGREDIENTS
- 10 large eggs
- 1 to 1 1/2 teaspoons sea salt (or to taste)
- 1/4 to 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2 cups chopped spinach
- 1 1/2 cups grated Parmesan cheese (plus extra for topping)
INSTRUCTIONS
- Preheat the oven to 400°F. Lightly grease a 12-count muffin pan with non-stick cooking spray or use silicone liners.
- In a large mixing bowl or a 4-cup measuring cup, whisk the eggs with salt and black pepper.
- Add garlic powder and dried basil, then mix until well combined. Stir in the chopped spinach and grated Parmesan cheese.
- Evenly distribute the mixture into the muffin cups, filling each about 2/3 full.
- If desired, sprinkle additional Parmesan cheese on top.
- Bake for 12-15 minutes or until the egg muffins are set. Enjoy!
