While seeking out low carb recipes and meal ideas, I have heard a lot of people talk about making egg muffins. Basically, you throw whatever veggies, meat or cheese you like into the bottom of muffin tins, pour over some eggs and bake. You can be as basic or creative with the ingredients as you want. For these Greek inspired low carb egg muffins, we used tomato and basil seasoned Feta cheese, spinach, ham, and kalamata olives. It’s such a yummy flavor combination!

These low carb egg muffins are a great grab-and-go breakfast, lunch or snack. For me, two egg muffins are just the right amount of breakfast.

Since my mom, Laura, is on a low cholesterol diet we have also made these using an egg substitute and they turn out just as well. I imagine you could also opt for egg whites, but we haven’t tried this yet.

Greek Inspired Low Carb Egg Muffins

Ingredients:
4 ounces ham, diced (about 3/4 cup)
1/2 cup kalamata olives, finely chopped
1/2 cup baby spinach leaves, chopped (frozen is fine)
1 (3.5 ounce) container crumbled reduced fat Feta cheese with herbs
6 eggs or 1 cup egg substitute
1 tablespoon milk
vegetable cooking spray

Directions:

Preheat oven to 350 degrees.

In a large bowl, add the eggs, milk and spinach to a bowl, stir until well combined. If you are using an egg substitute, omit the milk.

In equal parts, divide and place the ham, olives and cheese into the bottom of 6 muffin tins. Pour and evenly distribute the egg and spinach mixture over the ingredients in each muffin tin, until about 3/4 full.

Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.

Store the leftover muffins in the refrigerator in an airtight container for up to one week. To reheat, place in the microwave for 20-30 seconds.

Feel free to substitute whatever veggies, meat and cheese you want. Be creative! You might enjoy these other Greek inspired recipes for Baklava and Spanakopita!

Greek Inspired Low Carb Egg Muffins

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Ingredients

  

• 4 ounces ham diced (about 3/4 cup)
• 1/2 cup kalamata olives finely chopped
• 1/2 cup baby spinach leaves chopped (frozen is fine)
• 1 3.5 ounce container crumbled reduced fat Feta cheese with herbs
• 6 eggs or 1 cup egg substitute
• 1 tablespoon milk
• vegetable cooking spray

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl, add the eggs, milk and spinach to a bowl, stir until well combined. If you are using an egg substitute, omit the milk.
• In equal parts, divide and place the ham, olives and cheese into the bottom of 6 muffin tins. Pour and evenly distribute the egg and spinach mixture over the ingredients in each muffin tin, until about 3/4 full.
• Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
• Store the leftover muffins in the refrigerator in an airtight container for up to one week. To reheat, place in the microwave for 20-30 seconds.

Tried this recipe?Let us know how it was!