Spinach & Cheddar Egg Muffins (Day 1 Breakfast)
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Ingredients
Instructions
- 1
Preheat oven to 350°F (175°C). Grease two muffin cups with unsalted butter.
- 2
Lightly sauté chopped spinach in a small pan with a few drops of olive oil or splash of water for 1 minute until wilted; remove and cool slightly.
- 3
In a bowl, whisk eggs and Greek yogurt until blended. Add black pepper.
- 4
Stir in wilted spinach and shredded low-sodium cheddar.
- 5
Divide mixture evenly into two greased muffin cups. Sprinkle paprika if using.
- 6
Bake 18–20 minutes until set and lightly golden. Let cool 5 minutes, then remove.
- 7
Store in fridge in an airtight container up to 4 days; reheat 20–30 seconds in microwave or 8–10 minutes at 325°F.
- 8
Very low in carbs and reduced in sodium; high in protein/fat to blunt post-meal glucose rise.
- 9
Use as-is or pair with a small low-GI fruit only if needed for your glucose targets.
- 10
Eat consistently and monitor glucose; adjust portion sizes if needed.
Description: Savory, low-carb egg muffins packed with spinach and reduced-sodium cheddar—grab-and-go or reheat—high in protein and healthy fats to stabilize blood sugar.
