low carb Egg muffin
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4.88 from 8 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: Breakfast, brunch, Snack
Cuisine: British
Keyword: Bacon, Batch cooking, Breakfast, Easy, Egg Muffins, gluten free, low carb, low carb breakfast, low carb recipe, Mushroom, Spinach
Servings: 4 people
Calories: 259kcal


  • 2 tbsp extra virgin olive oil
  • 6 medium eggs
  • 4 bacon rashers (strips) roughly diced
  • 100 g mushrooms sliced
  • 60 g baby spinach
  • 60 g cheddar cheese grated
  • salt and pepper to season


  • Preheat the oven to 180°C (350°F) or 160°C (325°F) 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 (skillet) 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.


Calories: 259kcal | Carbohydrates: 2g | Protein: 15g | Fat: 21g | Fiber: 1g

2 Responses

  1. These were really easy to make & came out perfectly. So easy I have memorised already! Both my farmer husband & 9 year old daughter loved them. We enjoyed for lunch with salad. This will become a go to quick make meal for us. Thanks for the recipe!

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