Go Back
+ servings
Easy Breakfast Egg Muffins | Tasty & Healthy Keto Breakfast Idea

Breakfast Egg Muffins

Katerina | Diethood
Easy, low carb, and freezer friendly Keto Breakfast Egg Muffins are a perfect make ahead healthy breakfast for people on the go. 
Servings : 12
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes

Ingredients
  

EGG BASE
  • 10 large eggs
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon fresh ground black pepper, or to taste
FETA AND SPINACH EGG MUFFINS
  • 1/3 cup chopped baby spinach
  • 4 tablespoons crumbled feta cheese
  • 4 cherry tomatoes
  • 2 tablespoons chopped red onions
  • garlic powder, to taste
  • dried basil, to taste
MUSHROOMS AND SUN-DRIED TOMATOES EGG MUFFINS
  • 4 button mushrooms, sliced
  • 4 tablespoons diced sun dried tomatoes in oil
  • 4 tablespoons shredded white cheddar cheese
  • Italian Seasoning, to taste
BACON CHEDDAR AND BROCCOLI EGG MUFFINS
  • 4 tablespoons cooked, chopped bacon
  • 4 tablespoons shredded cheddar cheese
  • 1/3 cup broccoli florets, chopped
  • garlic powder, to taste

Instructions
 

  • Preheat oven to 400F.
  • Generously spray a 12-cup muffin tin with cooking spray. Set aside.
  • Crack the eggs into a large mixing bowl; season with salt and pepper, and whisk until well combined. Set aside.
  • Divide each of the three add-in combinations into 4 muffin cups.
    That is: 4 muffin cups to be filled with the Feta and Spinach Mixture; 4 muffin cups to be filled with the Mushrooms and Sun-Dried Tomatoes Mixture; 4 muffins cups to be filled with the Bacon, Cheddar, and Broccoli Mixture.
  • Pour the previously prepared egg mixture over the toppings, coming up about half-way to 2/3 full. DO NOT fill muffin cups to the top - the eggs will overflow.
  • Bake for 13 to 15 minutes, or until eggs are set.
  • Remove from oven and let cool for 5 minutes.
  • Run a butter knife around the edges of each muffin to loosen it.
  • Remove egg muffins from the pan and serve.
  • If using later, let egg muffins cool on a wire rack and refrigerate or freeze. See recipe notes.

Notes

COOK'S NOTES
  • Feel free to swap the listed ingredients for the same amount of any other vegetable, cheese, or cooked, diced meat.
 
HOW TO STORE EGG MUFFINS
  • Store completely cooled egg muffins in a ziploc bag. Keep in the fridge for up to 5 days.
 
HOW TO FREEZE EGG MUFFINS
  • Store completely cooled egg muffins in a ziploc bag. Keep in the freezer for up to 3 months.

Nutrition

Serving: 1 Egg Muffin | Calories: 122 kcal | Carbohydrates: 2 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 153 mg | Sodium: 377 mg | Potassium: 193 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 485 IU | Vitamin C: 9.1 mg | Calcium: 108 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast, Breakfast/Brunch, Breakfast/Snacks
Cuisine: American/Southern, Mediterranean
Keyword: breakfast muffins, egg muffins, keto breakfast ideas, keto recipes, low carb recipe