2g | 6 servings | 5 minutes preparation | 20 minutes cooking time
One of the best time-saving keto breakfasts of all time, hands down. 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.
Nutrition
Ketogenic low carb
2 muffins per serving
Net carbs: 2 % (2 g)
Fibre: 0 g
Fat: 70 % (26 g)
Protein: 28 % (23 g)
kcal: 336
We don’t recommend counting calories. Here’s why.
Nutritional information based on the USDA National Nutrient Database.
