• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Easy and Delish logo

  • About
    • Meet Denise!
    • COOKBOOK
    • Contact
    • Press
  • All Recipes
  • BRAZILIAN FOOD
  • Conversions
    • How Many Sticks of Butter in a Cup?
    • How Many Teaspoons in a Tablespoon?
    • Temperature Conversion (Chart & Calculator)
    • US Cups to Ounces to Grams for Common Ingredients (Charts)
    • Volume Conversions (Table for Dry & Liquid Ingredients)
    • Baking Substitutions (with Charts & Tables)
  • Shop
  • Videos
  • Português
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Página Inicial
  • About
  • Sobre Mim
  • All Recipes
  • Todas as Receitas
  • Shop
  • Conversions
  • Vídeos
  • Português
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home > Easy Keto Recipes

    Published: Sep 20, 2021 · Modified: Oct 19, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 1 Comment

    Keto Egg Muffins 

    Gluten FreeKeto

    Jump to Recipe ↓
    lunch box with keto egg muffins

    Keto Egg Muffins make a healthy and easy breakfast on the go. You can quickly prep them ahead with a few ingredients such as eggs, bacon, cheeses, and broccoli, bake into a muffin tin, and then enjoy right away or bring in a lunch box to school or work. They are high protein, low carb, and quite budget-friendly!

    keto egg muffins with bacon, low carb veggies and fruits in a lunch box

    When I am busy and don’t have time to enjoy this omelette at home, I grab one of these breakfast egg muffins out of the freezer,  reheat for a few seconds, and then bring them along with a cup of coffee and some berries to do my errands.

    They make busy mornings easy but not less healthy!

    Keto Egg Muffins

    Egg muffins are like a baked frittata cooked in a muffin tin. They can be easily customized according to your diet and preferences.

    2 meal prep containers with breakfast muffins plus bacon, fruits and veggies

    Favorite Additions

    Are you on a keto diet and have a busy lifestyle? These keto egg muffins are the perfect answer to that! Just make them in advance for the week ahead and reheat in the microwave right before you leave home to work or school. Use the same recipe and change a few ingredients every time!

    Use fresh eggs, cream cheese, and seasonings as the base. Then vary the following:

    • Low Carb Veggies: Spinach, bell pepper, mushrooms, tomato, jalapeños, kale, artichoke, etc
    • Cheese: Use a different cheese every time such as ricotta, feta, gruyere, cheddar, mozzarella, pepper jack, and on.
    • Meat: Diced ham, crumbled sausage, chopped bacon, ground beef, chorizo, shredded chicken, etc

    How To Make Egg Muffins

    This egg muffin recipe is so easy that you only have to follow 3 steps:

    1. PREPARE: Preheat the oven to 300 °F (150° C). Grease very well a standard 12-cup muffin tin with cooking spray and reserve. Meanwhile, blend the eggs, cheddar, cream cheese, and seasonings in the blender until frothy. Pour the mixture into the greased muffin tin (¾ full) and top with the broccoli and bacon.

    blended ingredients in a blender

    2. BAKE: Place muffin tin into a large roasting pan with boiling water coming halfway up. Bake the egg muffin mixture for about 25-27 minutes. They are ready when breakfast muffins are just set and have a custard-like texture.

    mixture in a tin before baking

    3. SERVE: Let the muffin pan cool on a rack for 2 minutes, run a knife around the edges to loosen them, and gently remove bites. You may use a spoon or invert them over a platter. Don’t wait much longer than 2 minutes or they may become difficult to remove. Serve while hot or warm, or chill in the fridge for up to 3 days.

    egg muffins in a muffin tin

    Useful tips when making this egg muffin recipe

    • Grease very well a muffin tin (bottom and sides of the cups) or line your muffin pan with silicone liners for quick removal.
    • Fill each muffin cup about ¾ full.
    • Use your fave combo of veggies and protein – but make sure to chop them up into bite-sized pieces!
    • Add your favorite spices and herbs such as garlic powder, cayenne, oregano, and more
    • Choose a different cheese or a combination of them as youc an se ein these three cheese muffins.
    • Vary your meat and veggies to easily customize these keto egg muffins.
    • Don’t have a blender? No worries! You can mix the ingredients with a mixer or by hand.
    • Let them cool over a rack for just a couple of minutes and remove the breakfast egg muffins from the pan. If needed, run a knife around the edges. Don’t wait for longer or they will stick to the pan as the cool.

    Can I Freeze Breakfast Egg Muffins?

    Yes, you can! Make them in advance, remove from the pan, let them cool, and then freeze them into a freezer bag for up to 1 month.

    How to reheat keto egg muffins?

    • From fresh: Reheat them in the microwave for about 20-30 seconds, or until hot.
    • From frozen: Reheat egg muffins in the microwave for 60-90 seconds or until hot. But do not over cook them; otherwise they’ll become tough.

    More egg recipes to try for breakfast:

    • Keto Starbucks egg bites
    • Steak and eggs
    • Breakfast egg cups
    • Hard boiled eggs
    • Sunny side up eggs
    • Air fryer hard boiled eggs

     

    PIN & ENJOY!

    small lunch box with breakfast egg muffins and fruits

    FOLLOW US on  INSTAGRAM, PINTEREST, and FACEBOOK for more easy and delish recipes and updates.

    keto egg muffins with bacon, low carb veggies and fruits in a lunch box
    Print SAVE Saved Recipe! Pin
    5 from 1 vote

    Keto Egg Muffins (Bacon, Cheddar, and Broccoli)

    Keto Egg Muffins make a healthy and easy breakfast on the go. You can quickly prep them ahead with a few ingredients such as eggs, bacon, cheeses, and broccoli, bake into a muffin tin, and then enjoy right away or bring in a lunch box to school or work. They are high protein, low carb, and quite budget-friendly!
    Course:Breakfast
    Cuisine:American
    Keywords:egg muffins, keto
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 12 egg muffins
    Calories147 kcal
    Author Denise Browning
    Cost $ 0.25 per person

    Equipment

    • oven
    • muffin tin
    • blender

    Ingredients

    • 10 large eggs at room temperature
    • 1 cup shredded mild cheddar cheese
    • ½ cup cream cheese at room temperature
    • Seasonings ½ teaspoon salt + a pinch of pepper
    • ⅓ cup broccoli florets cooked and chopped
    • 3 slices smoked bacon cooked according to the package and chopped

    Instructions

    • PREPARE: Preheat the oven to 300 °F (150° C). Grease very well a standard 12-cup muffin tin with cooking spray and reserve. Meanwhile, blend the eggs, cheddar, cream cheese, and seasonings in the blender until frothy. Pour the mixture into the greased muffin tin (¾ full) and top with the broccoli and bacon.
    • BAKE: Place muffin tin into a large roasting pan with boiling water coming halfway up. Bake the egg muffin mixture for about 25-27 minutes. They are ready when breakfast muffins are just set and have a custard-like texture.
    • SERVE: Let the muffin pan cool on a rack for 2 minutes, run a knife around the edges to loosen them, and gently remove bites. You may use a spoon or invert them over a platter. Don’t wait much longer than 2 minutes or they may become difficult to remove. Serve while hot or warm, or chill in the fridge for up to 3 days.

    Recipe Notes

    Can I Freeze Breakfast Egg Muffins?
    Yes, you can! Make them in advance, remove from the pan, let them cool, and then freeze them into a freezer bag for up to 1 month.
    How to reheat keto egg muffins?
    • From fresh: Reheat them in the microwave for about 20-30 seconds, or until hot.
    • From frozen: Reheat egg muffins in the microwave for 60-90 seconds or until hot. But do not over cook them; otherwise they’ll become tough.

    Nutrition

    Calories: 147kcal | Carbohydrates: 1g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 160mg | Sodium: 178mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    « Instant Pot Potato Leek Soup (Vegan)
    Basque Burnt Cheesecake (Super Creamy) »

    Filed Under: American Recipes, Easy Breakfast and Brunch Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes

    Subscribe

    for your weekly recipe fix.

    Please read our privacy policies before subscribing

    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      September 22, 2021 at 9:37 am

      What a fun recipe! My kind of breakfast dish, too. Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    Primary Sidebar

    Hi, I'm Denise Browning!

    photo of Denise Browning smiling
    I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

    About Me

    ORDER NOW!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    GET YOUR COPY NOW!

    The easy keto dessert ebook cover
    Subscribe for FREE Email Updates
    Receive EASY & DELISH recipes for free every week! Please check our PRIVACY POLICY!

     

    Marketing by
    Click here & join us on PINTEREST
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    • PortuguêsPortuguês
    Portrait of Denise Browning, author of Easy and Delish

    Hi, I'm Denise Browing a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table

    More about me →

    Popular

    • Easy & Juicy Beef Brisket Recipe
    • The BEST Cabbage Soup Diet Recipe and 7-Day Diet Soup Chart (Printable)
    • One Pot Shrimp in Coconut Sauce
    • Honey Garlic Butter Shrimp Skillet Recipe (5-Ingredient)

    Order Now!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    Get Your Copy Now!

    The easy keto dessert ebook cover
    Click Here & Join Us on Pinterest

    Seasonal

    • Air Fryer Garlic Bread
    • Sourdough Bread Pudding
    • 20 Grilling Cheeses and Grilled Cheese on a Stick Recipe
    • Caprese Pasta Salad

    Footer

    ↑ back to top

    Recipes | Brazilian Recipes | Contact | Privacy Policy

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Easy and Delish