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Low-Carb Egg, Spinach, and Prosciutto Muffins Recipe

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

12 muffins

Ingredients

  • 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.

Instructions

  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 for 20 to 25 minutes or until just set in the center.
  4. Cool on rack for 5 minutes, then remove from cups. Serve warm. Can be refrigerated for up to 4 days. Microwave on high for 30 seconds to reheat.

Photo Guide

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.

Substitutions

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.