Keto Breakfast Egg Muffins

Keto Breakfast Egg Muffins

You may also like...

13 Responses

  1. AutoModerator dedi ki:

    Welcome to /r/ketorecipes! You can find our [rules here]( and the [Keto FAQs here]( Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*

  2. bob-the-cook dedi ki:

    Easy, low carb, and freezer friendly Keto Breakfast Egg Muffins are a perfect make ahead healthy breakfast for people on the go.

    **The Author Of This Recipe Is** [**Katerina**]( **And Her Recipe Is** [**Published Here**](

    Serves 12


    **EGG BASE**

    * 10 large eggs
    * 1 teaspoon salt, or to taste
    * 1/4 teaspoon fresh ground black pepper, or to taste


    * 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


    * 4 button mushrooms, sliced
    * 4 tablespoons diced sun dried tomatoes in oil
    * 4 tablespoons shredded white cheddar cheese
    * Italian Seasoning, to taste


    * 4 tablespoons cooked, chopped bacon
    * 4 tablespoons shredded cheddar cheese
    * 1/3 cup broccoli florets, chopped
    * garlic powder, to taste


    1. Preheat oven to 400F.
    2. Generously spray a 12-cup muffin tin with cooking spray. Set aside.
    3. Crack the eggs into a large mixing bowl; season with salt and pepper, and whisk until well combined. Set aside.
    4. 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.
    5. 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.
    6. Bake for 13 to 15 minutes, or until eggs are set.
    7. Remove from oven and let cool for 5 minutes.
    8. Run a butter knife around the edges of each muffin to loosen it.
    9. Remove egg muffins from the pan and serve.
    10. If using later, let egg muffins cool on a wire rack and refrigerate or freeze. See recipe notes.

    **Recipe Notes**

    **COOK’S NOTES**

    * Feel free to swap the listed ingredients for the same amount of any other vegetable, cheese, or cooked, diced meat.


    * Store completely cooled egg muffins in a ziploc bag. Keep in the fridge for up to 5 days.


    * Store completely cooled egg muffins in a ziploc bag. Keep in the freezer for up to 3 months.

    **Nutrition Facts**

    Amount Per Serving (1 Egg Muffin)

    * **Calories** 122 Calories from Fat 72
    * **% Daily Value***
    * **Fat** 8g **12%**
    * Saturated Fat 3g **15%**
    * **Cholesterol** 153mg **51%**
    * **Sodium** 377mg **16%**
    * **Potassium** 193mg **6%**
    * **Carbohydrates** 2g **1%**
    * Fiber 0g **0%**
    * Sugar 0g **0%**
    * **Protein** 9g **18%**

  3. FirstFyres dedi ki:

    That muffin tin is so dirty that it actually looks like art.

  4. Mr2eyedCyclops dedi ki:

    I recommend using cupcake paper. Helps with the clean up.

  5. SCBeauty dedi ki:

    I really need to start this again. I’m fucking fat and I hate myself.

  6. caitlinrose51085 dedi ki:

    Love these! My silicone muffin pan makes this so easy!!!!

  7. psychobabbleX dedi ki:

    What the hell happened to that tin? You’ve got a whole other meal baked into the top of it!

  8. shawny83 dedi ki:

    These look delicious! How do you get them to not stick? I’ve tried making these several times with a non stick spray and they always stick to the pan!

  9. Mdogg2005 dedi ki:

    I’ve attempted to make these twice now. Cleanup is not an issue because I’ve got some silicon molds that I bought and just use those but the one thing I’ve noticed is when I make these and freeze them to eat through the week, they get incredibly soggy and dry at the same time after I reheat them.

    Has anyone dealt with this and have any ideas on how to properly store and reheat these so they’re actually edible after you freeze them? Even before seeing this post and OPs instructions that’s pretty much exactly what I did and both times now they turn out horrible after reheating.

  10. Guander-Guoman dedi ki:

    These things are awesome! So many different flavors! My family loves them.

  11. popcorngirl000 dedi ki:

    I used to make these as meal prep breakfast for the week. They are delicious when fresh. But for me, I didn’t like to keep them longer then 3 days in the fridge. After that, they were kind of gross – the eggs wept extra moisture which broke down the cheese and they turned gooey but not in a good way. So I recommend finishing the tray in 3 days.

  12. gorobotgorobot dedi ki:

    Stick that baking tin in the oven and put it on self cleaning mode. Then post the after picture. It will be like new.

  13. kpmaher15 dedi ki:

    I make these, they’re amazing.

    One addition I would have, is after you spray each part and before you crack an egg in each one, wrap a slice of bacon in each one.

    For non chewy bacon, I recommend cooking the bacon for just a couple of minutes before wrapping them around.

Bir cevap yazın