Quick and Easy Low Carb Egg Cups Recipe

Quick and Easy Low Carb Egg Cups Recipe

Want a quick and easy breakfast or a healthy snack that you can prepare ahead of time? This is a go-to!

I call these egg cups because I don’t like to think of my eggs in the form of a muffin, but you will use a muffin tin to bake these.

They are…super easy, super flexible and super tasty. Why wouldn’t you try them? They are great for a quick, healthy breakfast or lunch option. I have added these as a brunch go-to item, as well, when we have brunch get togethers. They are so easy and you can make a few different kinds to choose from.

Also, I could use this disclaimer on many of my recipes, but I don’t always measure my ingredients. Most times, I just wing it and see how it turns out. Experience makes a great teacher 😉


  • 5 Eggs
  • Dab of milk (I used almond)
  • Tomatoes, diced
  • Onion, diced
  • Spinach, chopped
  • Salt and pepper, to taste
  • Cheese, sprinkle on top, if desired

What to do:

  • Preheat oven to 350°F
  • Grease muffin tin.
  • Chop spinach, set aside.
  • Dice tomatoes and onions, set aside.


  • Break eggs into small bowl, whisk well. Add about 1-2 tbsp of milk, whisk more.
  • Add salt and pepper to eggs, as desired.
  • Evenly distribute egg mix to make 6-7 bowls in tin.


  • Top each egg bowl with onion, tomato and spinach as desired, being careful to leave extra room at top of each bowl.


  • Place in heated oven and bake for 13-15 minutes or until eggs are no longer runny on top.


  • Take out of oven, add cheese on top of each egg bowl to melt, if desired.
  • Store in airtight container in refrigerator.


Get creative with these! You could add a variety of difference spices or ingredients to fit your preferences. My meat-loving husband suggested I add cooked sausage to the next batch so I will try that variation.

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