Keto-Friendly Breakfast Egg Muffins

Breakfast Egg Muffins | Easy Egg Muffins Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 12
Calories: 120
Description

These keto breakfast egg muffins are the ultimate high-protein, low-carb breakfast option, quick and very easy to make and ready within just 30 minutes.

Ingredients
    Base Ingredients
  • 10 large eggs
  • 1/4 cup of heavy cream (or unsweetened almond milk for dairy-free)
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
    • Flavor Boosters (Choose Your Favorites)
  • 1/2 cup of shredded cheddar cheese (or mozzarella, feta, or goat cheese)
  • 1/2 cup of diced bell peppers (any color)
  • 1/4 cup of diced onions
  • 1/2 cup of fresh spinach, chopped
  • 1/4 cup of mushrooms, finely diced
  • 1/4 teaspoon of paprika
  • 1/2 cup of chopped fresh parsley or chives
Cooking Instructions
  1. 1
    Preheat the Oven
    • Preheat your oven to 375°F (190°C).
    • Lightly grease a 12-cup muffin tin with nonstick spray or use silicone muffin liners for easy removal.
  2. 2
    Whisk the Eggs
    • Crack the 10 large eggs into a mixing bowl.
    • Add heavy cream, salt, and pepper.
    • Whisk until the mixture is fully combined and slightly frothy.
  3. 3
    Add Your Ingredients
    • Evenly distribute your cheese, vegetables, and meat into each muffin cup.
    • Pour the whisked egg mixture over the fillings, filling each muffin cup about 3/4 full.
    • Gently tap the muffin tin on the counter to remove any air bubbles.
  4. 4
    Bake to Perfection
    • Place the muffin tin in the preheated oven and bake for 18–20 minutes or until the egg muffins are fully set and slightly golden on top.
    • To check for doneness, insert a toothpick into the center of a muffin, it should come out clean.
  5. 5
    Cool and ServeEgg Muffins | Keto Egg Muffins | Breakfast Egg Muffins Recipe
    • Let the muffins cool in the pan for 5 minutes before removing them.
    • Use a butter knife to gently loosen the edges and remove the muffins from the tin.
    • Garnish with fresh parsley if desired.
    • Serve warm or store for later.

Nutrition Facts

Servings 12

Serving Size 1 Egg Muffin

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 140mg47%
Sodium 190mg8%
Potassium 100mg3%
Total Carbohydrate 2g1%
Dietary Fiber 0.5g2%
Sugars 1g
Protein 9g18%
Vitamin A 150 IU
Vitamin C 5 mg
Calcium 60 mg
Iron 1 mg
Vitamin D 15 IU
Vitamin K 10 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • To refrigerate, store in an airtight container for up to 5 days.
  • Wrap in plastic wrap and freeze for up to 3 months to freeze.
  • Microwave for 30–40 seconds or reheat in the oven at 300°F (150°C) for 5 minutes.
  • Use silicone muffin liners to prevent sticking and make clean-up easier.
  • Don’t overfill the muffin cups, eggs expand while baking.
  • Whisk well for fluffy, evenly textured egg muffins.
  • Customize flavors with different cheeses, meats, and veggies.
Keywords: Egg Muffin, Breakfast Egg Muffin, Keto Egg Muffin, Healthy Egg Muffins, Breakfast Egg Muffins Cups, Egg Muffin Recipe Healthy, High Protein Egg Muffins, Low Carb Egg Muffins, Keto Egg Muffin Recipe, Easy Keto Muffins
Read it online: https://tinakitchen.com/recipe/breakfast-egg-muffins/

We hope you enjoy making this recipe.

Happy cooking!