Low Carb Breakfast Muffins

The high protein Gluten Free breakfast muffins are quick and easy to make.  7 ingredients and 30 minutes.  Can be doubled for more muffins just adjust the cooking time.  Here’s what you’ll need.  

Shopping List: 

  • 6 Large eggs 
  • ¼ C Almond Milk 
  • ½ C Fresh Spinach (Chopped) 
  • ⅓ C fresh tomato (Chopped) 
  • ⅓ C Shredded Cheese (Cheddar) 
  • 2 green onions (Sliced) 
  • Avocado (sliced)


  1. Preheat Oven to 350F 

2. In a large bowl, whisk eggs milk and S&P 

3. Stir in spinach, tomatoes, cheese, and green onions.  

4. Evenly split mixture into 6 of the muffin cups.  Bake for 20 minutes or until set and firm.   

5. Retrieve the pan and allow muffins to cool for 5 minutes.  A butter knife around the edges will help free the muffins.  Serve warm and top with your avocado slices. 


  • 120 Cal 
  • 9G Fat 
  • 3G Carb 
  • 9G Protein 



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