Low Carb Baked Egg Muffin Recipe for On The Go

This semester my new schedule for class is a big change from what I normally do. I have to be in class by 8 AM Monday through Thursday. Some days I don’t get home until 1:30; other days it’s by 11 or so.

Because I am not the best at getting up early, I’ve had to adjust to a lot of things work wise with my clients and here on the blog. Plus, I’ve had to get used to being dressed and out of the house by 7:25 or so. Ack.

Breakfast is very important for my body so I have been seeing these little baked egg muffins or cups, if you will, and thought I would give them a shot. They seem like a perfect thing to heat up quickly and eat on the run, if necessary. Plus they are filling and low-carb and Keto, with a cheese change, too!

So because I love my quiche recipe, I just used that and adjusted it for this particular recipe. I used sausage in this recipe but I’m going to stick with bacon from now on, I think. Sausage is not always my favorite.

Here’s the crustless quiche recipe. I removed the garlic on this one and switched to sausage. Make sure you drain the meat well after browning.

Low Carb Baked Egg Muffin Recipe for On The Go

Ingredients:

6 Eggs – beaten
2 cups crumbled, cooked sausage
1 Package frozen Spinach 10 oz.
1/2 Onion – finely chopped
2 tsp Butter
1.5 cups Shredded Cheddar
3/4 Cup Shredded Parmesan or Monterey Jack
Salt and Pepper to taste

Directions:
In a small saute pan, melt the butter and add the onion until softened, stirring frequently. Add the cooked sausage to the mixture to slowly warm through.

Defrost the spinach and squeeze dry. In a mixing bowl, add the eggs, spinach, sausage, and cheese along with a dash of salt and some pepper. Mix together well. Place in large muffin tins that are sprayed with cooking oil or use silicone baking cups.

Cooking Notes:

I baked these at 350 degrees for 20 to 25 minutes, until they were just firm. I did not want any jiggling of eggs, but I also did not want them over cooked since they were going to be warmed up again.

They came out really well. Made 6 muffins. These are great to take along with you for snack. Also for a lunch addition to a salad. Even dinner if you want.

I love the versatility of eggs and here’s yet another reason and another way you can enjoy them in a healthy way with the Low Carb Baked Egg Muffin Recipe for On The Go.

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