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Easy Keto Egg Muffins – A Nutritious, Low-Carb Breakfast
These keto egg muffins are filled with eggs, cheese, and low-carb veggies, all baked in muffin tins for an easy, grab-and-go breakfast. They’re perfect for anyone following a keto or low-carb lifestyle.
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- ½ cup shredded cheddar cheese
- ¼ cup spinach chopped
- ¼ cup red bell pepper diced
- ¼ cup green onion sliced
- ½ cup bacon or sausage crumbled (optional)
- Salt and pepper to taste
- 1 tsp garlic powder or onion powder optional
- 1 tbsp olive oil or butter for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or butter, or use muffin liners.
- Prepare the egg mixture:
- In a large mixing bowl, whisk together eggs and heavy cream. Add in cheese, veggies, and any optional ingredients like bacon or sausage. Season with salt, pepper, and garlic or onion powder if desired.
- Fill the muffin tin:
- Pour the egg mixture evenly into the muffin cups, filling each about ¾ of the way full.
- Bake:
- Bake for 18–20 minutes, or until the egg muffins are set and golden on top. You can check with a toothpick to ensure they are fully cooked (it should come out clean).
- Cool And serve:
- Let the muffins cool for a few minutes before removing them from the tin. Serve immediately, or store in an airtight container in the fridge for up to 5 days.
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for longer storage (up to 1 month).
- Customization: Feel free to swap in your favorite veggies (mushrooms, zucchini, onions) or cheeses (mozzarella, goat cheese).
- Make it spicy: Add chopped jalapeños or red pepper flakes for a kick!
Nutrition
Calories: 140kcalCarbohydrates: 2gProtein: 10gFat: 11gFiber: 1g