Keto egg muffins
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!
USMetric
servingservings
Ingredients
- 2 2 scallion, finely choppedscallions, finely chopped
- 5 oz. 150 g chopped air-dried chorizo or salami or cooked bacon
- 12 12 eggeggs
- 2 tbsp 2 tbsp red pesto or green pesto (optional)
- salt and pepper
- 6 oz. 175 g shredded cheese
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Making low carb simple
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.
- Add scallions and chorizo to the bottom of the tin.
- Whisk eggs together with pesto, salt and pepper. 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.
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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.
Meals
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108 comments
I reheated this morning and they were testy and pleasant enough, I will have them again and they will be a good speedy morning choice when I have myself to get ready and children to get ready for school. I don't believe I will ever use anything but bacon though.
I am glad you enjoyed this recipe. Thank you for letting us know.
That sounds delicious! Thank you for taking the time to share.
I would flash freeze them on a sheet pan and once frozen pop them into a resealable bag. These would be good in the freezer for about 3 months.