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!
3slicessmoked baconcooked 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.
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