Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup heavy cream or unsweetened almond milk
• Salt and pepper to taste
• 1 tbsp olive oil or butter (for greasing)
• Optional: 1/4 cup diced onions, bell peppers, or cooked bacon for extra flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or butter to prevent sticking.
2. Prepare the spinach: In a pan, sauté the chopped spinach over medium heat for 2-3 minutes until wilted, then remove from heat and let it cool slightly.
3. Whisk the eggs: In a large bowl, crack the eggs and whisk together with the heavy cream or almond milk. Add salt and pepper to taste.
4. Add spinach and cheese: Stir in the sautéed spinach and shredded cheese into the egg mixture. If using optional ingredients (like diced onions or cooked bacon), mix them in now.
5. Fill the muffin tin: Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until the egg muffins are fully set and lightly golden on top.
7. Cool and serve: Let the muffins cool slightly before removing them from the tin. Enjoy them warm or store them in an airtight container for up to 3 days in the fridge.

These egg muffins are an easy and portable low-carb breakfast or snack, packed with protein and healthy fats!