Keto Egg Muffins are the perfect make-ahead breakfast for busy mornings. These muffins are packed with protein. You can change them with your favorite low-carb veggies, cheese, and meats. They are like mini omelets in a portable form. They’re light, fluffy, and loaded with flavor, making them an easy grab-and-go choice that keeps you satisfied for hours.
Whether you’re adhering to a keto lifestyle, these egg muffins are a convenient breakfast. Or, if you’re simply looking to add more high-protein meals into your week, these egg muffins are a convenient breakfast. You can prep them once and enjoy them all week long. Mix and match ingredients like spinach, bell peppers, bacon, ham, or cheese. This lets you create endless variations. They’re incredibly versatile and truly foolproof.
Baked until golden and tender, Keto Egg Muffins store beautifully in the fridge or freezer. They are ready to be reheated whenever you need a quick breakfast or snack. Pair them with avocado or a simple green salad for an effortless, balanced meal. Nutritious, delicious, and perfectly portioned — these egg muffins are everything meal prep should be.
One of the best time-saving keto breakfasts of all time. Hands down, they are a winner. Delicious, savory egg muffins are convenient, easy to make, and perfect for on-the-go adults and kids! Make ahead of time, and revel in your preparedness!
Ingredients
- 12 eggs
- 2 scallions, finely chopped
- 150 g air-dried chorizo or salami or cooked beef
- 175 g (375 ml) shredded cheese
- 2 tbsp red pesto or green pesto (optional)
- salt and pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter.
- Chop scallions and chorizo and add to the bottom of the tin.
- Whisk eggs together with seasoning and pesto. Add the cheese and stir.
- Pour the batter on top of the scallions and chorizo.
- Bake for 15–20 minutes, depending on the size of the muffin tin.
Tip!
Kids love these cheesy muffins. Perfect for a lunchbox! Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.
Serving Suggestions
- Serve warm with sliced avocado or guacamole for extra healthy fats and creaminess.
- Pair with a simple side salad, like spinach or mixed greens with olive oil and lemon.
- Add a scoop of cottage cheese or Greek yogurt (unsweetened) for extra protein.
- Enjoy with a side of fresh berries (strawberries, blueberries, or raspberries) to keep it low carb.
- For on-the-go breakfasts, wrap a couple of egg muffins in foil. Take them along with a low-carb dip like ranch or chipotle mayo.
- Create a DIY brunch board: include your egg muffins with bacon, sliced cheese, avocado, nuts, and berries.
Notes & Tips for Keto Egg Muffins
- Grease the muffin pan well: Even with nonstick pans, egg muffins can stick. Use avocado oil spray or line with silicone baking cups.
- Sauté watery vegetables first: Spinach, mushrooms, or zucchini can release moisture while baking. Lightly cook them before adding to prevent soggy muffins.
- Don’t overfill the molds: Egg muffins puff up while baking, then settle as they cool. Fill the cups about ¾ full for the best shape.
- Season generously: Eggs need salt and pepper. Add a little garlic powder or onion powder. These make a big difference in flavor.
- Mix add-ins evenly: Distribute meat, cheese, and veggies in the muffin cups first, then pour the egg mixture on top. This ensures even distribution.
- Use a liquid measuring cup to pour: Makes filling the muffin wells much easier and reduces spills.
- Add cheese for fluffiness: Cheese gives structure and helps the muffins stay soft and moist.
- Meal prep friendly: Store in the fridge up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
- Adapt easily: Swap beef for chicken, cheddar for mozzarella, or add herbs like parsley or chives for fresh flavor.
Frequently Asked Questions
1. Can I make Keto Egg Muffins ahead of time?
Yes! These muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days.
2. How do I reheat egg muffins?
Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–7 minutes until warmed through.
3. Can I freeze Keto Egg Muffins?
Absolutely. Once cooled, wrap each muffin individually and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or microwave from frozen.
4. Why do my egg muffins collapse after baking?
Eggs naturally puff while baking and deflate as they cool. To reduce shrinking, avoid over mixing and let them cool slowly in the pan.
5. Can I use egg whites instead of whole eggs?
Yes, but the texture will be slightly less rich. Replace each whole egg with 2 egg whites or ¼ cup liquid egg whites.
6. What add-ins are keto-friendly?
Great options include spinach, bell peppers, mushrooms, broccoli, bacon, ham, sausage, and shredded cheese. Avoid starchy veggies like potatoes or corn.
7. Why are my egg muffins watery?
Vegetables with high water content, like mushrooms or spinach, may release moisture during baking. Sauté them first or pat dry to prevent sogginess.
8. Can I make them dairy-free?
Yes — skip the cheese and use a splash of almond milk or coconut milk instead of heavy cream.
Keto Egg Muffins
Keto Egg Muffins are the perfect make-ahead breakfast for busy mornings. Packed with protein and customizable with your favorite low-carb veggies, cheese, and meats, these muffins are like mini omelets in a portable form. They’re light, fluffy, and loaded with flavor, making them an easy grab-and-go option that keeps you satisfied for hours.
Ingredients
- 12 eggs
- 2 scallions, finely chopped
- 150 g air-dried chorizo or salami or cooked beef
- 175 g (375 ml) shredded cheese
- 2 tbsp red pesto or green pesto (optional)
- salt
- Pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter.
- Chop scallions and chorizo and add to the bottom of the tin.
- Whisk eggs together with seasoning and pesto. Add the cheese and stir.
- Pour the batter on top of the scallions and chorizo.
- Bake for 15–20 minutes, depending on the size of the muffin tin.
Tip!
Kids love these cheesy muffins. Perfect for a lunchbox! Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.
Notes
- Grease the muffin pan well: Even with nonstick pans, egg muffins can stick. Use avocado oil spray or line with silicone baking cups.
- Sauté watery vegetables first: Spinach, mushrooms, or zucchini can release moisture while baking. Lightly cook them before adding to prevent soggy muffins.
- Don’t overfill the molds: Egg muffins puff up while baking, then settle as they cool. Fill the cups about ¾ full for the best shape.
- Season generously: Eggs need salt and pepper. Add a little garlic powder or onion powder. These make a big difference in flavor.
- Mix add-ins evenly: Distribute meat, cheese, and veggies in the muffin cups first, then pour the egg mixture on top. This ensures even distribution.
- Use a liquid measuring cup to pour: Makes filling the muffin wells much easier and reduces spills.
- Add cheese for fluffiness: Cheese gives structure and helps the muffins stay soft and moist.
- Meal prep friendly: Store in the fridge up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
- Adapt easily: Swap beef for chicken, cheddar for mozzarella, or add herbs like parsley or chives for fresh flavor.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 379Total Fat: 30gSaturated Fat: 12gUnsaturated Fat: 18gCholesterol: 428mgSodium: 804mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 25g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
