Mexican Street Corn-Style Egg Muffins (Low-Carb)

Ingredients

• 8 eggs
• 2 cups spinach (finely chopped)
• 1 cup cherry tomatoes (chopped)(optional)
• 1 tsp cumin
• 1/2 tsp smoked paprika(optional)
• 1/2 tsp garlic powder(optional)
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 cup cheddar cheese (shredded)(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a muffin tin well.

2. 2

   In a skillet, heat olive oil over medium. Sauté spinach 2–3 minutes until moisture cooks off; cool slightly.

3. 3

   Whisk eggs with cumin, smoked paprika, garlic powder, lime juice, salt, and pepper.

4. 4

   Fold in sautéed spinach (and tomatoes if using) and cheddar (if using).

5. 5

   Divide mixture into 8 muffin cups (about 3/4 full).

6. 6

   Bake 16–20 minutes until set but still tender in the center.

7. 7

   Cool 5 minutes, then remove muffins. Serve warm or at room temp.