Bacon, Spinach and Mushroom Low Carb Egg Muffins

low carb Egg muffin
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4.67 from 3 votes
These breakfast egg muffins are perfect to cook in bulk for breakfasts on the go, brunch or a snack in between meals.
These can be batch prepared and frozen for future use. Simply heat through thoroughly in a microwave!
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Course: brunch
Cuisine: British
Servings: 4 people
Calories: 259kcal

Ingredients

  • 6 medium eggs
  • 4 rashers bacon roughly diced
  • 2 tbsp olive oil
  • 2 cups baby spinach
  • 1 cup mushrooms sliced
  • 1/2 cup cheddar cheese grated
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat the oven to 180 degrees Celsius or 160 for fan assisted and lightly grease 8 muffin tray cups with a little olive oil.
  • Beat the eggs and cheese together in a mixing bowl and season generously. Set aside.
  • Heat a tablespoon of olive oil in a frying pan over a medium heat and add the diced bacon, cooking until browned all over.
  • Add the mushrooms to the pan with the bacon and add the remaining oil. Cook until the mushrooms are just tender.
  • Add the spinach and stir through until just wilted, then remove from the heat to cool.
  • Tip the cooled bacon and vegetables into the egg and cheese and mix everything together well to combine.
  • Divide the mixture evenly between the 8 greased muffin cups and transfer to the oven to bake for 18-20 minutes or until cooked through and golden.

Nutrition

Calories: 259kcal | Carbohydrates: 2g | Protein: 15g | Fat: 21g | Fiber: 1g | Vitamin A: 39% | Vitamin C: 5.7% | Calcium: 15.8% | Iron: 11.2%

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