Breakfast

Low Carb Egg Muffins

Make-ahead egg cups with cheese and veggies — grab-and-go breakfast for busy mornings.

Strict ketoInsulin resistance
Net carbs
~2g
Servings
6
Prep
10 min
Cook
22 min

Ingredients

  • 8 large eggs
  • 1/2 cup shredded cheddar
  • 1/2 cup diced bell pepper
  • 1/2 cup spinach, chopped
  • Salt, pepper, and paprika
  • Cooking spray or butter for muffin tin

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Whisk eggs with salt, pepper, and paprika.
  3. Divide peppers, spinach, and cheese among cups.
  4. Pour egg mixture over fillings. Bake 20–22 minutes until set.
  5. Cool 5 minutes before removing. Store in fridge up to 4 days.

Tips

One muffin ≈ one serving. Reheat in microwave 30–45 seconds.

Net carb and nutrition values are estimates for Metabolic Low Carb Calculator — not medical advice. Verify packaged foods with our net carb calculator. https://metaboliclowcarb.com