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. Recipe created by Tracey of The Naked Diabetic
If you’re looking for a quick, easy, and blood-sugar-friendly breakfast, look no further than these low carb cheesy egg muffins. Packed with protein, healthy fats, and flavour, they make a satisfying start to your day without the carb crash.
Ingredients List
- Cheddar Cheese – 3/4 Cup Grated
- Ricotta Cheese – 1/2 Cup
- Eggs – 9 Large
- Baby Spinach – 3/4 Cup Chopped
- 1/4 cup Mozzarella Cheese – Grated
- Bacon – 3 slices
- Heavy Cream – 1/3 Cup
- Salt and Pepper
Special Equipment
How to Make Low Carb Cheesy Egg Muffins
1 – Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with nonstick spray or use silicone muffin liners.
2 – Crack the eggs into a large mixing bowl and whisk until smooth.
3 – Add in the heavy cream, Ricotta cheese, garlic salt, salt and pepper and mix well.
4 – Add half of the Cheddar cheese and the green onion and mix.
5 – Mix in the chopped spinach and the chopped bacon, reserving a little to add as a topping before baking.
6 – Divide the mixture between the 12 muffin cups.
7 – Top with the mozzarella cheese, spinach leaves and bacon pieces.
8 – Bake in the oven for 25 to 30 minutes or until eggs are fully set.
Low Carb Cheesy Egg Muffin Recipe
Ingredients
- 9 Large Eggs
- 1/3 Cup Heavy Cream
- 3 Strips Chopped, Cooked Bacon
- 1/2 Cup Ricotta Cheese – Smooth
- 1/2 Cup Cheddar Cheese – Shredded
- 1/4 Cup Green Onion – Chopped
- 1/2 tsp Garlic Salt
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 3/4 Cup Chopped Baby Spinach (fresh)
- 1/4 Cup Mozzarella Cheese – Grated
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with nonstick spray or use muffin liners.
- Crack the eggs into a large mixing bowl and whisk until smooth.
- Add heavy cream, ricotta cheese, garlic salt, salt, and pepper.
- Stir in bacon, chopped onion, spinach and cheddar cheese. *Hold back a little bacon and spinach for adding to the top of thet muffins.
- Divide the mixture between the muffin tins.
- Add the remaining spinach, bacon and mozzarella cheese to the top of each muffin.
- Bake for 25-30 minutes or until they are completely set. They should not jiggle in the center.
- Serve hot.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips
Using Frozen Spinach
Using frozen spinach is fine. Be sure to fully thaw, drain, and squeeze the liquid out before adding to the recipe.
Adding Spices
Feel free to add herbs, spices or flavourings of your choosing. Excellent additives are, chilli powder, red pepper flakes, dried parsley, garlic plus, onion flakes, and
Alternative Ingredients
Be mindful that making alterations to the recipe can change the nutritional information.
Bacon – Good alternatives include turkey bacon, chopped ham, sausage crumbles, taco-flavoured browned ground beef, pepperoni or flaked crab.
Spinach – Swap outs that taste great include chopped tomatoes, fried mushrooms, sauteed bell peppers and onions.
Ricotta – Feel free to substitute with Cottage Cheese.
Cheddar Cheese – Any shredded cheese will work in this recipe.
Freezing and Storing
Store baked egg muffins in an airtight container in the refrigerator for up to 3 days.
Freezing is not reccomended.
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