Introduction: Elevate your breakfast routine with our Protein-Packed Spinach and Veggie Crumble Egg Muffins – a delightful, guilt-free indulgence that keeps you satisfied and on track with your wellness goals. Each serving of these delectable muffins is just 1 point, making them a smart and delicious choice for a protein-filled morning meal. Let’s dive into the culinary journey of creating these mouthwatering egg muffins that are as nutritious as they are flavorful.

Nutritional Information: These egg muffins are not only a taste sensation but also a nutritional powerhouse. With 12 eggs forming the base, you’re getting a substantial dose of high-quality protein, essential for keeping you full and energized throughout the day. The addition of veggie crumbles, tomatoes, and spinach brings a medley of vitamins, minerals, and antioxidants to the table, ensuring a well-rounded and wholesome breakfast.


  1. 12 eggs
  2. 4 tablespoons water
  3. 1 cup veggie crumbles (cooked according to package directions) – Morning Star Farms used here (3 points)
  4. 1 cup finely chopped tomatoes
  5. 1 cup chopped fresh spinach
  6. 1 teaspoon garlic powder
  7. ½ teaspoon onion powder
  8. ½ teaspoon ground black pepper
  9. ¼ teaspoon salt


  1. Preheat your oven to a perfect 350°F, setting the stage for the creation of these delectable egg muffins.
  2. In a medium bowl, crack open 12 eggs, adding 4 tablespoons of water, and beat the two together until a smooth and consistent mixture is achieved.
  3. Introduce the star ingredients – veggie crumbles (pre-cooked as per package instructions), finely chopped tomatoes, chopped fresh spinach, garlic powder, onion powder, black pepper, and a pinch of salt. Stir this delightful combination until all elements are harmoniously blended.
  4. Prepare a 12-slot muffin pan by generously spraying it with a non-stick spray, ensuring easy removal and a perfect presentation.
  5. Carefully pour the egg and veggie mixture into each muffin slot, distributing the goodness evenly.
  6. Bake in the preheated oven for 18-22 minutes, allowing the sides to turn a golden hue and the tops to set, ensuring a fluffy and flavorful result.

Serving Suggestions and Variations: These egg muffins are a versatile delight that can be enjoyed on their own or paired with a side of fresh fruit for a well-rounded breakfast. Consider adding a sprinkle of low-fat cheese or a dollop of Greek yogurt for an extra touch of creaminess.

Conclusion: Start your day on a high note with our Protein-Packed Spinach and Veggie Crumble Egg Muffins. Not only do these muffins cater to your taste buds with a burst of flavors, but they also serve as a nutritional powerhouse, setting the tone for a day of vitality and wellness. Embrace the simplicity of their preparation and revel in the satisfaction of enjoying a breakfast that aligns perfectly with your health goals. Welcome to a breakfast experience that is both indulgent and nourishing!

They are just 1 point for 4 muffins! This protein filled breakfast will keep you satisfied and on plan.


  • ▢ 12 eggs
  • ▢ 4 tbs water
  • ▢ 1 C. Veggie crumbles (cooked according to package directions) I used morning star farms (3 points)
  • ▢ 1 C. Finely chopped tomatoes
  • ▢ 1 C chopped fresh spinach
  • ▢ 1 teaspoon garlic powder
  • ▢ ½ teaspoon onion powder
  • ▢ ½ teaspoon ground black pepper
  • ▢ ¼ teaspoon salt


  • Preheat oven to 350°F.
  • Crack eggs into a medium bowl.
  • Add water and beat together.
  • Add the remaining ingredients to egg mixture and stir until combined.
  • Spray a 12-slot muffin pan with non-stick spray.
  • Pour egg mixture into 12 muffin slots.
  • Bake for 18-22 minutes, until sides start to turn golden and tops have set.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.