Keto Egg Muffins
These make-ahead keto egg muffins make a great grab-and-go breakfast or even a mid-day snack. Sometimes it’s nice to change things up a bit. These egg cups make a great alternative to the usual scrambled eggs and bacon keto breakfast. Once you mix together the egg base, you can create any number of different flavor combinations. Just add in your choice of meat, cheese and veggies and bake for a delicious, portable breakfast. Once these egg muffins cool completely, I store in a glass container in the refrigerator. However, if I’m going to be traveling with these, I place them in a plastic ziplock bag and pack in a cooler. We often take these on road trips for a quick breakfast we can easily reheat in the hotel microwave.
RECIPE TIPS:
Silicone liners are perfect for this recipe because traditional paper liners just weren’t coming out as clean. Consequently, there was a lot of wasted egg. When I switched to silicone muffin liners, the egg muffins just pop right out.
Muffin Pan | Silicone Muffin Liners | Wooden Serving Tray
- 10 Eggs
- 1 t Salt
- 1/4 t Pepper
- Seasonings 1/2 t (garlic salt, onion powder, thyme, basil, chives)
- Meats (bacon, ham, sausage)
- Shredded cheese
- Veggies (broccoli, spinach, tomato, mushroom)
- Scramble eggs in a bowl.
- Add salt and pepper and any other seasonings you desire
- Line your muffin pan with silicone liners
- Pour egg mixture into each muffin cup, about 1/2 - 3/4 full
- Add in your favorite combination of meat, cheese and veggies (chopped in small pieces)
- Bake at 400 degrees for 15 minutes
- Approximately 1 g carb per egg cup.
**Disclaimer: I have included product links in this article to make finding them easier for you. By using these links, I receive a small commission on your purchase. There is no additional cost to you, but it’s an easy way to support my blog and my family. Thank you so much!
