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 minutesmins
Cook Time 15 minutesmins
Resting Time 5 minutesmins
Total Time 25 minutesmins
Ingredients
EGG BASE
10largeeggs
1teaspoonsalt,or to taste
1/4teaspoonfresh ground black pepper,or to taste
FETA AND SPINACH EGG MUFFINS
1/3cupchopped baby spinach
4tablespoonscrumbled feta cheese
4cherry tomatoes
2tablespoonschopped red onions
garlic powder,to taste
dried basil,to taste
MUSHROOMS AND SUN-DRIED TOMATOES EGG MUFFINS
4button mushrooms,sliced
4tablespoonsdiced sun dried tomatoes in oil
4tablespoonsshredded white cheddar cheese
Italian Seasoning,to taste
BACON CHEDDAR AND BROCCOLI EGG MUFFINS
4tablespoonscooked, chopped bacon
4tablespoonsshredded cheddar cheese
1/3cupbroccoli 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.
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.