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Healthy Gestational Diabetes Egg Muffin Cups with Spinach

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These egg muffin cups are a quick, nutritious, and gestational diabetes-friendly breakfast option featuring fluffy eggs, fresh spinach, and cheese. Perfect for busy mornings or meal prep, they are low in carbs and high in protein.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 2 cups fresh spinach, chopped
  • 1/2 cup small curd cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 2 stalks green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil or non-stick spray for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
  2. Chop the spinach and green onions. Roughly chop about 2 cups of fresh spinach and thinly slice 2 green onions. Set aside.
  3. In a medium bowl, whisk 6 large eggs until yolks and whites are fully combined and slightly frothy, about 1-2 minutes.
  4. Add 1/2 cup small curd cottage cheese, 1/2 cup shredded cheddar cheese, chopped spinach, and green onions to the eggs. Sprinkle in 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  5. Fold everything gently using a spatula or spoon to combine ingredients without overmixing.
  6. Pour the mixture evenly into the greased muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes. Check at 18 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Remove from oven and let cool for 5 minutes to help muffins set.
  9. Carefully run a knife around each muffin cup and gently lift the egg cups out.
  10. Serve warm or refrigerate. They keep well for up to 4 days in the fridge.

Notes

Use room temperature eggs for fluffier muffins. Avoid overmixing after adding cottage cheese and spinach to keep eggs airy. Squeeze excess moisture from spinach to prevent soggy muffins. If tops brown too quickly, tent with foil after 15 minutes. Adjust baking time if using mini muffin pans or silicone molds. Muffins keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: gestational diabetes, egg muffin cups, spinach, healthy breakfast, low carb, high protein, meal prep, diabetic friendly

Find it online: https://avabake.com/healthy-gestational-diabetes-egg-muffin-cups-with-spinach-recipe/