Whether you’re on a low carb or Keto diet, or you need something quick to take while running out of the door, Keto Breakfast Egg Muffins are a delicious healthy hero and ideal for meal preparation.
Although eggs are a chosen and varied breakfast food, not many of us have the time to mix up a Caprese frittata, a hot pan of Shakshuka, or poached eggs on toast and omelets in the morning. That’s where these protein-jammed eggs muffins come in! Just like mini frittatas, it can be cooked ahead of time and refrigerated for when you need them to grab and go!
Keto Breakfast Egg Muffins
Ingredients
- 10 large eggs
- 1 teaspoon salt
- 1 teaspoon pepper if desired
- 1/2 cup tomatoes chopped
- 1/4 cup green onions chopped
- Other ingredients as desired
Instructions
- Preheat oven to 375° F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
- In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together
- Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there’s egg left over, pour it on top to fill the wells up to 3/4 full.
- Bake for 15 minutes or until the muffins are set (no jiggle when touched).
If you’re like my family and love having eggs for breakfast every morning, shake up your breakfast routine with these keto breakfast egg muffins. You can also pack muffins in your kid’s lunch box, or when they are whining for the tv remote and you have your favorite show on (just bake them beforehand for bribing). Enjoy!
