Low-Carb Egg Muffins for a Grab-and-Go Breakfast

Kalyn's Kitchen


  • 12 eggs (– 15, use 12 eggs for individual silicone cups and 15 for larger silicone muffin pans. You can use less egg yolks and more egg white if you prefer.)
  • 1 teaspoon Spike Seasoning (or more, optional, if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)
  • fresh ground black pepper (optional)
  • 2 cups low-fat cheese (grated, I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat; omit the cheese if you want egg muffins that are Whole 30 or Paleo.)
  • 3 green onions (diced small.)
  • red pepper
  • zucchini
  • mushrooms
  • veggies
  • canadian bacon
  • ham
  • turkey sausage
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