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!

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.

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.

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.

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.

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!

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