keto egg muffins

A tasty and easy breakfast option that tastes like a full American diner breakfast - in egg muffin form!

American Breakfast Egg Muffin Cups

bacon, (diced)

½ cups shredded potatoes, (make your own shredded potatoes

peppers

salt and fresh ground pepper, (to taste)

cheddar cheese

eggs

milk

parmesan cheese

Preheat oven to 375˚F.

Generously grease a 12-cup muffin pan with cooking spray.

Cook diced bacon until crisp in a large 12-inch skillet set over medium-high heat.

Remove cooked bacon with a slotted spoon and set aside. DO NOT discard the bacon grease.

Set skillet back over medium-high heat and add potatoes and vegetables. Season well with salt and pepper and cook for 6 to 8 minutes, or until potatoes are tender.

Remove from heat and stir in 2/3 of the prepared bacon.

Evenly divide and spoon veggie mixture into the muffin pan; top each with cheddar cheese. Set aside.

In a mixing bowl combine eggs, milk, and parmesan cheese; whisk until thoroughly incorporated.

Pour milk mixture over each muffin cup. Add remaining bacon pieces over each muffin.

Bake for 13 to 15 minutes, or until eggs are set.

Remove from oven and let cool 5 minutes in the pan.

Remove from pan and serve.

These Keto egg muffins are perfect for a grab-and-go breakfast and I love to make these on the weekend and have them ready for breakfast during the week!

Master Recipe for Keto Egg Muffins

eggs (see notes)

(or more) Spike Seasoning (see notes)

black pepper

cheese

veggies

meat

Optional, but highly recommended, 3 green onions diced small.

Preheat oven to 375F/190C.  Spray silicone muffin cups with...

Preheat oven to 375F/190C.  Spray silicone muffin cups with nonstick spray, and put them on a large cookie sheet to catch spills.

The two ingredients I always include in egg...

The two ingredients I always include in egg muffins no matter how I am varying the recipe are grated cheese and thinly sliced green onions.

Decide what other meat and/or vegetables you want...

Decide what other meat and/or vegetables you want to include in your person egg muffin variation.

I almost always use some vegetables like broccoli,...

I almost always use some vegetables like broccoli, green bell pepper, red bell pepper, mushrooms, or zucchini, and even greens or veggies like asparagus, brussels sprouts, or green beans could work in these. I use several cups of veggies, depending on how much the veggies shrink when they're cooked.

Cut the vegetables into small bite-sized pieces. I...

Cut the vegetables into small bite-sized pieces. I prefer to saute quickly in a hot pan to boiling the veggies, but whichever method you use they only need a couple of minutes cooking time.

I like meats like bacon, canadian bacon, breakfast...

I like meats like bacon, canadian bacon, breakfast sausage, or ham for egg muffins.

I use about 2 cups of meat when...

I use about 2 cups of meat when I'm making 12 muffins; cook if needed and then cut meat of your choice into pieces or crumble so it will be well-distributed in the eggs.

Break eggs into a four-cup glass measuring cup...

Break eggs into a four-cup glass measuring cup (affiliate link) and beat eggs well so they are completely combined. (Use any container with a pour spout if you don't have a large measuring cup like that.)

I always add a teaspoon or so of...

I always add a teaspoon or so of Spike Seasoning (affiliate link) and some freshly-ground black pepper to the eggs.

Layer meat, veggies, cheese, and green onions into...

Layer meat, veggies, cheese, and green onions into the silicone muffin cups.

Then pour in beaten eggs. I like to...

Then pour in beaten eggs. I like to take a fork and gently "stir" the ingredients so they're well-combined.

Bake about 30 minutes until muffins have risen...

Bake about 30 minutes until muffins have risen and are slightly browned and set.

Let the muffins cool for 15-20 minutes before...

Let the muffins cool for 15-20 minutes before you store them in the refrigerator. I take them out of the silicone baking cups and store them in a large plastic container with a snap-tight lid.

For me, two small muffins is the right...

For me, two small muffins is the right amount for breakfast. I microwave for about 45 seconds and breakfast is ready!  (Don't cook too long or the eggs can get rubbery.

Looking for a satisfying and keto-friendly breakfast or snack? Try these tasty Keto Egg Muffins! They’ll fill you up without kicking you out of ketosis.

Keto Egg Muffins

cherry tomatoes

red onion, chopped

greens

bacon,

cheddar cheese, shredded

almond milk (optional)

garlic salt

Preheat the oven to 400°F (200°C).

Separate the egg yolks from the whites and add the yolks to a large mixing bowl. Discard the egg whites or save them for another recipe.

Wash and finely chop the mixed greens, tomatoes, and onion. Add to the egg yolk mixture.

Add the bacon, cheese (minus 3 tbsp, set aside for later), unsweetened almond milk, and garlic salt to the bowl. Mix well.

Grease the muffin pan with oil or add liners. Pour egg mixture evenly between the 6 muffin slots, about ¼ cup + 1 tbsp of batter per muffin.

Pop the muffin pan into the oven for about 12 minutes or until the edges are slightly brown and toasty.

Remove egg muffins from the oven and immediately sprinkle the tops with the reserved shredded cheddar cheese.

Let cool for 2 minutes before serving.

Keto Breakfast Egg Muffins are the perfect low-carb Keto egg muffins to start your day.  Easy to make, freezer friendly and completely customizable, these healthy egg muffin cups are the perfect grab and go low-carb breakfast!

Keto Breakfast Egg Muffins

salt

pepper

onion powder

garlic powder

cayenne (..

ham (diced)

green onions (diced)

onion

cheddar jack cheese (shredded

cheddar / monteray jack cheese (shredded or diced)

To make these&nbsp;Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.&nbsp;&nbsp;

Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.&nbsp;

Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.&nbsp;

Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.&nbsp;

Top 4 keto egg muffins recipes from across the web

The most viewed keto egg muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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American Breakfast Egg Muffin Cups

Master Recipe for Keto Egg Muffins

Keto Egg Muffins

Keto Breakfast Egg Muffins

Top 4 keto egg muffins recipes from across the web

The most viewed keto egg muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

American Breakfast Egg Muffin Cups

Master Recipe for Keto Egg Muffins

Keto Egg Muffins

Keto Breakfast Egg Muffins

The most viewed keto egg muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine