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Greek Inspired Low Carb Egg Muffins on a white plate, one partially eaten with a fork.

Greek Inspired Low Carb Egg Muffins

Angela Sellari
Bake up savory Greek Inspired Low Carb Egg Muffins recipe. Packed with feta, ham, & olives, they're your new favorite make-ahead breakfast.
4.50 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Breakfast
Cuisine European, Greek
Servings 6
Calories 128 kcal

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.

Nutrition

Calories: 128kcalCarbohydrates: 1gProtein: 10gFat: 9gSaturated Fat: 3gSodium: 467mgFiber: 0.4g
Keyword Greek Inspired Low Carb Egg Muffins
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