Vegetarian Low Carb Spinach & Feta Egg Muffins
These low carb egg muffins are perfect to enjoy as a snack, breakfast, or light lunch. They are an easy and go snack and are super easy to customize with whatever you have on hand. You can make them over and over again and never have the same combination twice.
- 8 large eggs
- ¼ c. heavy cream
- 1 scallion, thinly sliced
- 2 c. fresh spinach, finely chopped
- 2 oz. feta cheese, crumbled
- ¼ c. fresh parsley, chopped
- 8 cherry tomatoes, halved
- salt and pepper to taste
- Nonstick baking spray
Preheat oven to 350 degrees. Spray 8 wells in a muffin tin with nonstick baking spray.
In large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta, and parsley. Season to taste with salt and pepper.
Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves.
Bake 15-20 minutes or until set and golden brown around the edges.
Remove from oven and cool completely before removing from the muffin tin. Enjoy!