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low carb cheesy egg muffin recipe

Low Carb Cheesy Egg Muffin Recipe

Easy low carb cheesy egg muffins that are perfect for a diabetic friendly breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 120kcal
Author: The Naked Diabetic
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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

Serving: 1Muffin | Calories: 120kcal | Carbohydrates: 1g | Fiber: 0.1g | Net Carbs: 1gr | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 157mg | Sodium: 314mg | Potassium: 101mg | Sugar: 0.5g | Calcium: 86mg | Iron: 1mg