These Keto Breakfast Egg Muffins are packed with protein and easy to make, even on busy mornings. They can even be made in advance and reheated.
The best thing about these breakfast egg muffins to me is that they can be made with all kinds of different ingredients, so everyone can have what they want. This recipe has tomato and green onion. Feel free to add whatever topics you like.
They’re just like an omelette, packed with all your favorite toppings, but way easier to make!
Each muffin contains less than 1 gram of net carbs. Serving size is 2 muffins. If you add additional ingredients, like cheese, ham or sausage, remember that the calorie count and carbs may increase.
Variations & Combinations
If you’ve got some picky eaters in your family, you know how hard it is to please everyone when it comes to breakfast. That’s not a problem with these egg muffins.
You can make one batch of a dozen muffins and each one of them can include different toppings, if you want.
Some of our favorite ingredient combos are:
- Ham, bacon or sausage & cheese
- Bacon & cheese
- Sausage, mushroom, onion
- Tomato & green onion
- Tomato, basil and feta
- Sausage, green pepper, and onion
- Potato & onion
- Cheese & Potato
Really, there’s no end to the combinations you can make. I always mix up a batch of 12 muffins and make 3 different combos, so we can have something different every day.
Use your imagination and create something delicious!
Carbs in Keto Egg Muffins
I’m also thrilled with these keto egg muffins because they’re like the ultimate keto breakfast food. Not only are they high in protein, so they’ll keep you full longer, they have next to no carbs.
How to Make Keto Egg Muffins
Whisk the eggs
To make keto egg cups, start with whisking up your eggs. To make a dozen muffins, you need 10 large eggs. Put them in a bowl or a large measuring cup, with 1 tsp of salt and pepper and whisk away.
Prepare the toppings
Next, chop and prepare the ingredients you’ll be using. If you’re making bacon and cheese muffins, cook the bacon and shred the cheese. Chop any vegetables, like green peppers and onions, into small pieces.
PRO TIP: All ingredients should be pre-cooked. Don’t add sausage, bacon or potatoes that aren’t already cooked. The baking time for the muffins isn’t long enough to cook these ingredients from raw.
Prepare the muffins
I like to line my muffin tin with these silicone muffin liners so the muffins don’t stick to the pan and they pop out easily. If you don’t have silicone liners, be sure to grease the muffin tins with non-stick cooking spray.
Pour the eggs into each muffin cup, filling about 1/2 full. Add the ingredients you want into each cup. If there’s extra egg, pour it on top of the ingredients, but not more than 3/4 full.
Bake the muffins
Bake these at 375 degrees F for 15 minutes, or until they’re fully set. You can tell by jiggling one of the muffins. If it feels jiggly at all, it’ll need a few more minutes. When done, they should feel firm and spongy to the touch.
Remove from the oven and eat while hot.
Storing the Muffins for Later
If you aren’t eating them right away, let them cool completely before adding them to a container or Ziplock bag to store in the refrigerator or freezer.
They’ll keep in the refrigerator for 5-7 days. It only takes about 15-20 seconds to reheat them in the microwave.
If you freeze them, they will keep for 3-4 weeks. When you’re ready to eat them, just heat them in the microwave for about 45 seconds.
Tips for Perfect Egg Muffins
To keep these muffins healthy and delicious, be sure to use only the best ingredients. I’m always skeptical of store-bought bacon and sausage with all the extra nitrates that are added.
I’m a huge fan of the 100% grass-fed, organic meat from FarmFoods. It’s a great way to get healthy meat you can trust straight from the farmers, delivered to your door. You choose the meat you want. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
These muffins go from perfect to overcooked in a flash, so be sure to keep an eye on them in the oven. When overcooked, they take on a not-entirely-pleasant toughness.
If you’re planning to reheat them later, it helps to slightly undercook them, so they won’t become chewy when reheated.
Other recipes to try
- Bacon, Cheddar and Broccoli Breakfast Casserole
- Low Carb Baked Avocado Egg Recipe
- Easy Keto Biscuit and Gravy
- Keto Pumpkin Muffins with Walnut Crumble
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Keto Breakfast Egg Muffins
- 10 large eggs
- 1 tsp salt
- 1 tsp pepper if desired
- 1/2 cup tomatoes chopped
- 1/4 cup green onions chopped
- Other ingredients as desired
- Preheat oven to 375 degrees F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
- In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
- Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there’s egg left over, pour it on top to fill the wells up to 3/4 full.
- Bake for 15 minutes or until the muffins are set (no jiggle when touched).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.