Go Back
Keto Egg Muffins

Keto Egg Muffins

Keto egg muffins are quick, protein-packed breakfast bites that are perfect for busy mornings. Low in carbs, high in flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 Per Person
Course: Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • ¼ cup heavy cream
  • ½ cup shredded cheddar cheese
  • ½ cup chopped spinach
  • ¼ cup diced bell peppers
  • ¼ cup chopped cooked bacon or sausage
  • Salt and pepper to taste
  • Optional: chopped onion, mushrooms, herbs, or jalapeños

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Muffin tin
  • 1 Non-stick spray or silicone liners
  • 1 Measuring cups and spoons
  • 1 Ladle or spoon

Method
 

  1. Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or use silicone liners.
  2. Prepare the Egg Mixture: Whisk eggs in a large mixing bowl, then the heavy cream, salt and pepper until well combined and smooth.
  3. Add Fillings: Whisk in the cheese, spinach, bell peppers and cooked bacon or sausage. Mix well to distribute evenly.
  4. Fill the Muffin Cups: Spoon equal amounts of the mixture into each muffin cup, filling each cup about ¾ full.
  5. Bake: Cook for 18–20 minutes, or until egg muffins are puffed up and center is firm.
  6. Cool and Serve: Cool the muffins for 5 minutes before removing from tin and serving. Store leftovers in the fridge.

Notes

  • Silicone Muffin Liners (Easy Release & Clean)
  • These muffins will puff up during baking so do not overfill the cups.
  • To keep this vegan, just omit the cheese, using coconut milk in place of the cream.
  • Minced vegetables should be as small as possible to bake evenly.
  • They freeze beautifully and then reheat in the microwave or in the oven.