KETO EGG MUFFINS

THAT ANYONE CAN COOK

Keto Egg Muffins make a healthy and easy breakfast on the go. You can quickly prep them ahead with a few ingredients. They are high protein, low carb, and quite budget-friendly!

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

Ingredients – Large eggs  – Shredded mild cheddar cheese – Cream cheese  – Seasonings 1/2 tsp salt + a pinch of pepper

Instructions PREPARE: Preheat the oven to 300 °F (150° C). Grease very well a standard 12-cup muffin tin with cooking spray and reserve.

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.

 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.

SWIPE UP

FOR THE COMPLETE RECIPE OF KETO EGG MUFFINS!

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