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Low carb egg muffins with bacon, spinach and cheese are one of my favorite recipes for make-ahead work week breakfasts. Nothing beats the convenience of grabbing one out of the fridge. Warm it for 30 seconds and you can take it with you out the door. At the same time, they make a satisfying and nutritious breakfast loaded with protein.
Although I pack my food for the day the night before, I need something that I can just grab quickly in the morning. I don’t want to spend much time preparing ahead each night, either. I’m already cooking dinner, so the last thing I want is to be in the kitchen all evening after work.
The wonderful thing about low carb egg muffins is I can just make them for the week ahead over the weekend. A batch of six is the perfect amount to have one each weekday morning (along with something else), plus one extra to have as a snack sometime. They also freeze well, so sometimes I make extras to throw in the freezer, too.
There are probably a zillion ways to make low carb egg muffins. I’m sure there is no shortage of recipes for them out there. I still wanted to share my version, because it’s a little different.
What makes this recipe unique is that the yolk stays intact. It’s a little reminiscent of a cross between hard boiled and soft boiled eggs, but the other additions make them so much better. I find that making them this way gives me more satisfaction from the contrast between the firm white and the creamy yolk. I pack the spinach around the sides to create a nest of sorts, crack the egg in the middle, and finally add any additional toppings, like bacon and cheese.
You can definitely whisk your eggs instead, if you’d like. In that case, the low carb egg muffins end up being more like an omelet. And that’s also really, really good!
I like to use pepper jack cheese in my egg muffins to give them a nice kick. Any cheese you like will do, though. A blend of mozzarella and cheddar is another one of my regular favorites. If you want to try another common option we have at our house, the Swiss gruyere cheese blend from Trader Joe’s packs a lot of flavor and is conveniently pre-shredded.
Most frequently, I keep the ingredient list short and simple. My original recipe has just five ingredients – eggs, spinach, bacon, cheese, and garlic salt. Sometimes, I throw some other veggies in there too. There’s really a lot of flexibility. It’s actually a great way to use up extra veggies you may have on hand.
So, what’s your favorite combination of cheeses and veggies to include in your low carb egg muffins? I’d love to hear about your variations in the comments!
More Low Carb Recipes To Love
Low Carb Egg Muffins with Bacon, Spinach & Cheese (Gluten-Free)
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Preheat the oven to 350 degrees F (177 degrees C).
- Crack an egg into each cavity of a silicone muffin pan, keeping the yolk intact.
- Take a small stack of spinach leaves, tear them in half, and arrange around the yolk. Push down so that the leaves are coated in egg whites but try not to break the yolk.
- Sprinkle a pinch of garlic salt and black pepper on top, then top evenly with bacon bits.
- Sprinkle shredded pepper jack cheese on top of each egg.
Bake the egg muffins about 13-15 minutes, until egg whites are set and yolks are creamy but firm. Cook a little longer if you prefer the yolk to be more "done".
Serving size: 1 egg muffin
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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