Egg Muffins with Spinach and Cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 muffins
Ingredients:
6 large eggs
1 cup fresh spinach, chopped
1/2 cup shredded low-fat cheese (e.g., mozzarella or cheddar)
1/4 cup bell pepper, diced (optional, for flavor)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Cooking spray or olive oil for greasing
Nutritional Information per Muffin:
Calories: 90
Protein: 8g
Fat: 6g
Carbohydrates: 1g
Fiber: 0.5g
Net Carbs: 0.5g
Sodium: 150mg
Micronutrients:
Vitamin A: 20% DV
Vitamin C: 15% DV
Calcium: 10% DV
Iron: 6% DV
Instructions:
Preheat the oven to 350 degrees Fahrenheit and prepare a muffin tin by greasing it with cooking spray or a light coat of olive oil.
In a mixing bowl, crack the eggs and whisk them thoroughly until combined.
Add the chopped spinach, shredded cheese, diced bell pepper (if using), salt, black pepper, garlic powder, and onion powder to the eggs. Stir until all ingredients are evenly mixed.
Pour the egg mixture evenly into the greased muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for about 20 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.
Remove from the oven and allow the muffins to cool slightly before carefully removing them from the muffin tin. Serve warm or store in an airtight container in the refrigerator for up to four days.
Enjoy this nutritious and diabetic-friendly breakfast option that is low in carbs and packed with flavor!