These Low-Carb Keto Frittata Muffins are a delicious, on-the-go breakfast option for folks living a low-carb lifestyle! Yes, these mini egg muffins are made with healthy ingredients such as eggs, cheese and low-carb vegetables. They are a wonderful option to have for breakfast, snack and even a meal on the lighter side. These compact frittatas don’t require slicing, making them a portion-controlled and portable alternative to traditional frittatas. They are perfect for meal-prepping or on the go! You can also make them your own by tossing in your favourite veggies, proteins or seasonings.
Full of protein, lots and lots of fat and zero carbs, these Keto Frittata Muffins will leave you satiated for hours. Whether you are trying to impress at brunch or just need a grab-and-go breakfast for busy weekday mornings, these muffins will satisfy. They’re fluffy, cheesy, savoury and full of flavour while still being nice and light to get you through tough study days! Featuring little prep and a few basic ingredients, the simplicity of this recipe proves that keto can be fast, easy and tasty!
Keto Frittata Muffins Recipe
Let’s dive into the recipe. Here, you’ll get everything that you need — ingredients and tools as well as step-by-step preparation. You’ll also notice the amounts of calories and nutritional stats that contribute to making these muffins keto-friendly. These muffins have a short prep time and cook quickly so they are ready hot. You can make a batch for the week, or you can cook for yourself. This guide will take the hassle out of preparing a healthy, satisfying and delicious keto dish at home.
Keto Frittata Muffins
Ingredients
Equipment
Method
- Prepare Oven: Begin by preheating your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone liners to avoid any sticking.
- Whisk the Eggs: In a large bowl add 6 eggs, 2 tablespoons of heavy cream, and beat them until smooth (a bit frothy). Salt and pepper, to taste.
- Add Fillings: Mix in 1/2 cup shredded cheese, 1/2 cup chopped spinach, ¼ cup diced bell peppers, and ¼ cup cooked bacon or sausage. Mix well so that each muffin will taste the same.
- Pour into Muffin Tin: Fill each muffin cup about ¾ full with the egg mixture, ensuring even distribution of veggies and protein.
- Bake: Put the tin in the oven & bake for 18–20 minutes, or until the muffins are set and have a lovely golden top.
- Cool & Serve: Let muffins cool for 5 minutes before removing. Serve hot or refrigerate and enjoy later.
Notes
- Cover your trays with a silicone liner to keep it non-stick.
- You can replace bacon with mushrooms for a vegetarian rendition.
- Refrigerate for up to 5 days or freeze for longer.
- Microwave 30-40 seconds to reheat before serving.
Keto Frittata Muffins Nutrition
| Nutrient | Amount |
| Calories | 120 |
| Fat | 9g |
| Protein | 8g |
| Total Carbs | 1.5g |
| Fiber | 0.5g |
| Net Carbs | 1g |
Frequently Asked Questions
Ques: Can I freeze Keto Frittata Muffins?
Ans: Yes, they freeze well for up to 2 months.
Ques: Can I use different cheeses?
Ans: Absolutely, mozzarella or feta works great.
Ques: Are these muffins kid-friendly?
Ans: Yes, just adjust the veggies to their liking.
Ques: How long do they last in the fridge?
Ans: Up to 5 days in an airtight container.
Ques: Can I make them dairy-free?
Ans: Yes, simply skip the cream and cheese.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.