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Healthy Spinach Egg Muffins with Tomatoes | Low-Carb
Healthy Spinach Egg Muffins with Tomatoes are a great make-ahead low-carb, gluten-free, and keto breakfast recipe for those hectic weekday mornings. Low-carb egg muffin cups are loaded with spinach, fresh mozzarella, and roma tomatoes for the perfect grab-and-go breakfast!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Calories 71 kcal
Ingredients
- 9 large eggs
- ¼ cup almond milk* soy or cashew milk
- ¾ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ¾ cup spinach fresh, thinly chopped
- ¾ cup Roma tomatoes finely diced
- ¾ cup mozzarella** shredded or finely cubed
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine eggs, milk, salt, pepper, and garlic powder. Whisk until combined.
- Add spinach, tomatoes, and mozzarella. Stir until ingredients are well incorporated.
- Spray a 12-count regular-sized muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities since eggs will stick!
- Fill each muffin cup to 2/3 to ¾ full.
- Bake egg muffins in preheated oven for 25 minutes.
- Serve immediately or refrigerate and enjoy for up to 5 days.
Recipe Video
Recipe Notes
*Almond milk, soy milk, and cashew milk all work wonderfully.
**Use dairy-free mozzarella for a vegetarian, Paleo, and dairy-free muffin cup recipe.
Nutrition Facts
Healthy Spinach Egg Muffins with Tomatoes | Low-Carb
Amount Per Serving
Calories 71Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 128mg43%
Sodium 218mg9%
Potassium 83mg2%
Protein 5g10%
Vitamin A 480IU10%
Vitamin C 1.8mg2%
Calcium 63mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet
This article and recipe adapted from this site
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