Low-Carb Egg, Spinach, and Prosciutto Muffins

I love cooking, but I had to make some big changes when my doctor put me on a low-carb diet. Luckily, healthy food can still be tasty!

These muffins are packed with goodness.

These muffins are packed with goodness.

Can Low-Carb Food Be Delicious?

Yes, it can. It all depends on the ingredients you use, and there are a lot of really good ingredients in these little muffins.

I don't know about you, but I had my fill of Christmas cookies, high-fat and salty foods, really great punches, lasagna, and all of the other delicious foods over the holiday season. But, enough is enough!

As I'm writing this, New Year's Eve and Day are fast approaching, but if you are staying home like my husband and I are doing, then you can control what you eat and drink. So now, I'm ready to get back to healthy eating. I was doing so good but ruined it between Thanksgiving and Christmas. That's okay, though. I came across these low-carb muffins and decided now is the time to start eating right again.

So here we go. I hope you find these as tempting as I did.

Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

Serves six people


  • 6 large eggs
  • 1/2 cup heavy cream
  • 5 ounces baby spinach, wilted and chopped
  • 1/2 cup roasted red peppers, diced
  • 2 ounces prosciutto, cut into short ribbons
  • 1/4 cup soft goat cheese, crumbled

Ingredient Note

The spinach may seem like a lot, but it really wilts down to very little in no time at all. So, don't be afraid to use the whole 5-ounce bag of baby spinach. Also, it's packed with iron, which is so good for your blood.


  1. Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.
  2. In large bowl, beat eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir in cheese, spinach, and roasted red pepper.
  3. Divide batter among muffin-pan cups, top with prosciutto and bake 20 to 25 minutes or until just set in the center.
  4. Cool on rack 5 minutes, then remove from cups. Serve warm, Can be refrigerated up to 4 days; microwave on high 30 seconds to reheat.

Photo Tutorial

The ingredients for the muffins.

The ingredients for the muffins.

Spinach, before wilting.

Spinach, before wilting.

Spinach, after wilting.

Spinach, after wilting.

Vegetables and prosciutto chopped.

Vegetables and prosciutto chopped.

Pouring the egg mixture into the muffin pan.

Pouring the egg mixture into the muffin pan.

Topped with prosciutto, before baking.

Topped with prosciutto, before baking.

Right out of the oven.

Right out of the oven.

Let cool for 5 minutes, then serve warm.

Let cool for 5 minutes, then serve warm.

Please Vote


You can substitute ingredients if you are watching your fat intake, too, or if you simply don't like some of the ingredients. Everyone has different likes and diet needs.

  • You can use 2% milk for the heavy cream.
  • You can use low-fat cooked ham for the prosciutto.
  • You can use a low-fat, easy-to-melt cheese for the goat's milk cheese.
  • If you don't like spinach, you can add mushrooms or onions or another vegetable that you do like.


Rachel L Alba (author) from Every Day Cooking and Baking on September 18, 2017:

Hi Pat, I think of you and your precious grandson once in a while and say a prayer for him when I do. Thank you for visiting and hope your church group enjoys these egg muffins.

Many blessings to you.

Rachel Alba on September 17, 2017:

Thank you Kari, for your visit and comment. I appreciate it.

Blessings to you.

Kari Poulsen from Ohio on September 16, 2017:

These look fabulous! I can't wait to make them. I've bookmarked this so I can easily find it in the future. Thanks!

Patricia Scott from North Central Florida on February 08, 2017:

O Rachel...this looks so good...I am always looking for something different to take to our church breakfast...and this will be a winner.

Hoping all is good with you and yours today.

Angels are on the way this morning ps

Rachel L Alba (author) from Every Day Cooking and Baking on January 01, 2017:

Hi Alicia, Thanks for visiting and for your nice comment. I appreciate it.

Hope your new year is blessed.

Linda Crampton from British Columbia, Canada on January 01, 2017:

What a great way to use eggs. The muffins look very appetizing in your photos. Thanks for sharing another interesting recipe, Rachel.

Rachel L Alba (author) from Every Day Cooking and Baking on December 31, 2016:

Hi Chitrangada, So nice to see you again. Let me know how everyone likes this recipe if you do make it. Thanks for the encouragement.

Have a Blessed New Year.

Rachel L Alba (author) from Every Day Cooking and Baking on December 31, 2016:

Hi Cyndi, All of the other ingredients do take up some of the egg space and the heavy cream makes it a little creamier. Thank you so much for visiting and your nice comments.

Have a Blessed New Year.

Chitrangada Sharan from New Delhi, India on December 31, 2016:

This sounds so delicious and nutritious! I have all the ingredients that you mention here and I think it would be a great recipe for New Year party.

Thanks for sharing the helpful and wonderful pictures!

Cynthia B Turner from Georgia on December 31, 2016:

Thanks for sharing what looks like a great recipe! I'm not a fan of eggs, but I would share it with the rest of the family. A great alternative to scrambled eggs or omelets. Take care.

Rachel L Alba (author) from Every Day Cooking and Baking on December 30, 2016:

Hi Jackie, So nice to hear from you. I appreciate your great comments. You should loose those 3 pounds easily.

Happy New Year as well.

Jackie Lynnley from the beautiful south on December 30, 2016:

Yum these look so good and I will have to try them! You know I prefer bacon flavor over ham but in something like this I prefer the ham and I just bought some packaged cubed Smithfield ham that would be perfect for this.

I overate at both holidays too after losing quite a few pounds, but I only gained 3 back so maybe I can manage to lose them soon.

Thanks for the recipe goodies!

Happy New Year, Rachel!

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