Keto Breakfast Egg Muffins

These keto egg muffins will make your morning prep so much faster. Just make ahead and reheat.

4.79 from 46 votes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 6 servings

Calories: 124kcal

Author :Laura Lynch

Equipment

Muffin tin
Whisk
Mixing bowl

Ingredients

10 large eggs
1 teaspoon (6 g) salt
1 teaspoon (2 g) pepper if desired
1/2 cup (75 g) tomatoes chopped
1/4 cup (25 g) green onions chopped
Other ingredients as desired

Instructions

Preheat oven to 375° F(190°C). 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).

Notes

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.
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.
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.
This recipe makes 12 egg muffins.

Nutrition

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.