Power Spinach & Cheese Egg Muffins (High-Protein, Low-Carb, No Whey)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone liners.

2. 2

   Heat oil in a skillet over medium. Add garlic and scallions, sauté 30–45 seconds until fragrant.

3. 3

   Add diced red pepper (if using) and spinach. Sauté 1–2 minutes until spinach wilts. Remove from heat and let cool slightly. If using cooked meat, stir it in now.

4. 4

   In a large bowl, whisk eggs, Greek yogurt (or cream), Dijon, smoked paprika, onion powder, salt, and pepper until blended.

5. 5

   Stir the cooled spinach mixture and shredded cheese into the egg mixture. Fold until evenly distributed.

6. 6

   Divide mixture evenly among muffin cups (about 3/4 full).

7. 7

   Bake 18–22 minutes, until edges are set and tops are lightly golden. A toothpick should come out mostly clean — slight moistness is fine.

8. 8

   Let muffins cool in pan 5 minutes, then transfer to a rack. Store in airtight container in fridge up to 5 days, or freeze for up to 3 months. Reheat 30–60 seconds in microwave or 10 minutes in a 350°F oven from frozen.