I loved having these on hand for work during the week. I just snagged one and tossed it in my lunch bag on my way out the door. You could make these up in a mini or full size muffin/cupcake pan. Just be sure that you split the macro nutrients accordingly so you can have an idea of what you’re eating to keep track.
It can be hard to keep track of your macro nutrients with recipes like this because one muffin may have more spinach or cheese than another. I tried to do my best to make them equal but at the end of the day I think if you can stay as close as you can to your personal set macros then you’re doing great!
CHEESY SPINACH BREAKFAST MUFFINS 6 eggs 1 tbs heavy whipping cream 1 tbs dried onion 1 tbs minced garlic 2 cups fresh spinach 2/3 c shredded colby or sharp cheddar olive oil or butter salt & pepper DIRECTIONS 1. Preheat oven to 350°f 2. In a medium bowl whisk together the eggs and heavy whipping cream 3. In a frying pan, warm olive oil or butter to cook up the spinach. 4. Once all of the spinach is wilted down, add in garlic and dried onion. Mix well and warm through then remove from heat. 4. Add the spinach mixture and cheese to eggs and salt and pepper to your preference. Mix well. 5. In a buttered muffin pan, fill each cup about 1/2 to 2/3 full with your eggy mixture. 6. Bake for about 20 minutes or until the tops are golden brown. 7. Reheats in microwave in about 30-60 seconds.
Serving size: Entire batch **
Servings in batch: 18-24 mini muffins or 12-18 full size muffins
15 Net Carbs
* These are estimates based on the specific ingredients I used
** Be sure to take the numbers above and divide by the total number of muffins you made to get your macro nutrient count per muffin