Keto Egg Muffins Recipe
Perfect for busy mornings, these Keto Egg Muffins are a protein-packed, low-carb breakfast option that you can customize with your favorite fillings. Whether you prefer bacon and cheddar, spinach and feta, or a mix of veggies, these muffins are easy to make, meal-prep friendly, and deliciously satisfying!
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.