Go Back
–+ servings
Overhead shot of Low Carb Egg Muffins with bacon stacked on a white plate with green garnish next to ingredients and a muffin tin with some portions removed.
Print Recipe
No ratings yet

Low Carb Egg Muffins Recipe

Low Carb Egg Muffins that can be made into so many flavor combination to fit your families tastes. All you need are 6-ingredients for the base and from there add your favorite mix-ins. This is a fabulous low carb breakfast recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Keto, Low Carb
Keyword: low carb egg muffins recipe
Servings: 12 egg muffins
Calories: 65kcal
Author: Bailey

Ingredients

  • 2 cups riced cauliflower strained of excess moisture
  • 1 cup spinach thawed and strained
  • 4 eggs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 ounces shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees F
  • Prepare muffin by lightly greasing with cooking spray.
  • Cook the cauliflower, allow it cool to the point you can touch it with your bare hands. Transfer to cheese cloth about 3-4 layers thick. Wring out all the water you can from the cauliflower.
  • In a medium bowl mix together riced cauliflower, spinach, eggs, garlic powder, black pepper, salt and shredded cheese.
  • Spoon 2-3 Tablespoons of mixture into each muffin tin. Filling to the top. Top with additional cheese.
  • Bake 18-22 minutes. Allow to fully cool in muffin tin. Carefully remove.
  • Store in an airtight container in the fridge for 5-7 days.

Nutrition

Serving: 1egg cup | Calories: 65kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 135mg | Potassium: 99mg | Fiber: 0.1g | Sugar: 0g