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5 from 2 ratings

Whole30 + Keto Spinach Egg Muffins

This Whole30 + Keto Spinach Egg Muffins Recipe is a healthy + low carb on the go breakfast. Perfect for meal prep!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 125
Author: Natalie


  • 10 eggs
  • 1/2 cup almond milk or nutpods or coconut milk or heavy cream if not doing Whole30
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1.5 cups spinach chopped


  • Preheat your oven to 350ºF. Place your silicone muffin pan on a rimmed baking sheet.
  • Mix together the eggs, almond milk, salt + pepper.
  • Divide the chopped spinach among all the muffin cups. Then pour over the egg mixture. You want a little room left at the top since the muffin cups expand while baking.
  • Bake for 15-20 minutes, until the tops are set.
  • Remove from the oven and let cool completely. Store in an airtight container for up to 5 days refrigerated, or 6 months frozen.
  • To reheat, microwave in 30 second increments until warm.


Calories: 125 | Total Carbs: 1.2g | Protein: 10.8g | Fat: 8.2g | Fiber: 0.3g | Net Carbs: 1g