This post may contains Amazon affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Your support helps me continue to provide quality content. I only recommend products I personally trust and believe will add value to your experience. For more details, please visit my Privacy Policy.
These Keto Egg Muffins are a lifesaver for busy mornings! Packed with protein and customizable with your favorite veggies, meats, and cheese, they’re an easy grab-and-go breakfast. Plus, they’re low-carb and freezer-friendly, making them perfect for meal prep!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy mornings or meal prep.
- Customizable: Add your favorite veggies, meats, or cheeses.
- Low-Carb: With only 2g net carbs per muffin, they’re keto-friendly!
- Meal Prep Friendly: Make a batch and store them for the week.
- Kid-Friendly: A great way to sneak in some veggies for picky eaters.
My Personal Experience
Egg muffins have been a game-changer in my kitchen. I make a batch every Sunday and love experimenting with different flavors. My go-to combination is crispy bacon, sharp cheddar, and a handful of spinach—it’s like having a mini omelet in your hand! These muffins are also great for sharing at brunches or picnics. Plus, they freeze beautifully, so I always have a stash ready for those hectic mornings when cooking feels impossible.
Essential Equipment You’ll Need for This Recipe
- Non-Stick Muffin Pan
Once I discovered a good non-stick muffin pan, making these egg muffins became so much easier. The muffins pop out effortlessly, and cleanup is a breeze. Silicone pans are another great option! - Mixing Bowl
A sturdy mixing bowl is my favorite for whisking up the egg mixture and mixing in all the delicious add-ins. - Whisk
A dependable whisk ensures the eggs and cream blend perfectly for a smooth and fluffy texture. - Measuring Cups and Spoons
These are essential for getting the perfect balance of cream, cheese, and seasoning every time. - Ladle or Measuring Cup with Spout
This tool makes filling the muffin cups neat and easy, with minimal mess to clean up later.
Ingredients & Substitutions
Base Ingredients:
- 12 large eggs (substitute with egg whites for a lighter version, but the texture will differ).
- 1/2 cup heavy cream (can use unsweetened almond milk for fewer calories).
- 1/2 tsp salt (adjust to taste).
- 1/4 tsp black pepper (optional, for seasoning).
Add-Ins (Choose Your Favorites):
- 1 cup shredded cheddar cheese (swap with mozzarella, feta, or any keto-friendly cheese).
- 1 cup diced cooked bacon or sausage (or substitute with ham or turkey).
- 1 cup chopped veggies: spinach, bell peppers, mushrooms, or zucchini.
- 1/4 cup chopped fresh herbs: parsley, chives, or basil for extra flavor.
How to Make Keto Egg Muffins
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin pan.
Step 2: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
Step 3: Add Fillings
- Fold in your choice of cooked meats, chopped veggies, shredded cheese, and herbs. Mix gently to distribute evenly.
Step 4: Fill the Muffin Pan
- Use a ladle or measuring cup to pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
Step 5: Bake
- Place the muffin pan in the oven and bake for 18-20 minutes or until the egg muffins are puffed and set in the center.
Step 6: Cool and Serve
- Let the muffins cool for a few minutes before removing them from the pan. Serve warm or store for later.
Optional Additions
- Crumbled Goat Cheese: Adds a tangy, creamy flavor.
- Diced Jalapeños: For a spicy kick.
- Sun-Dried Tomatoes: Adds a rich, sweet-savory touch.
Serving Ideas
- With Avocado Slices: Pair with fresh avocado for a complete keto breakfast.
- With a Salad: Serve alongside a light greens salad for a brunch option.
- On-the-Go: Wrap them in parchment for a mess-free portable snack.
Storage Recommendations
- Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave for 20-30 seconds.
- Freezer: Freeze individual muffins in an airtight bag for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs: Everything You Need to Know
Can I use egg whites only?
Yes, but the muffins will have a lighter texture and less fat, which might not be as filling.
Can I add raw veggies?
It’s best to sauté veggies like mushrooms or bell peppers first to avoid excess moisture.
How do I prevent sticking?
Use a non-stick muffin pan or silicone liners and grease them well.
Nutritional Breakdown (Per Muffin)
- Calories: ~140
- Fat: 10g
- Protein: 10g
- Net Carbs: 2g
Keto Egg Muffins Recipe
Equipment
- Non-Stick Muffin Pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle or Measuring Cup with Spout
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheese
- 1 cup cooked bacon or sausage
- 1 cup chopped veggies
- Salt and pepper to taste
Instructions
- Set your oven to 375°F (190°C) and allow it to preheat. Grease a 12-cup muffin pan or line it with silicone muffin liners to prevent sticking.
- Crack the eggs into a large mixing bowl. Add the heavy cream, salt, and black pepper. Using a whisk, beat the mixture until it’s smooth and well combined.
- Gently fold in your chosen add-ins, such as cooked bacon or sausage, shredded cheese, chopped vegetables, and herbs. Mix everything together until evenly distributed.
- Using a ladle or a measuring cup with a spout, pour the egg mixture into the prepared muffin cups. Fill each cup about three-quarters full to leave room for the muffins to puff up as they bake.
- Place the muffin pan in the preheated oven. Bake for 18–20 minutes, or until the egg muffins are puffed up and set in the center. You can check doneness by inserting a toothpick; it should come out clean.
- Remove the pan from the oven and let the muffins cool for a few minutes. Carefully lift the muffins out of the pan and serve them warm, or allow them to cool completely before storing.
Enjoyed This Recipe?
Drop a comment below with your feedback, follow us on Facebook for more keto recipes, and bookmark our site for all your low-carb favorites!
Subscribe to our newsletter!
