Keto egg muffins

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.
December 4 2015 recipe by , photo by , nutritional review by in Recipes, Breakfast

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
6 servingservings

Ingredients

  • 2 (1 oz.) 2 (30 g) scallion, finely choppedscallions, finely chopped
  • 5 oz. 140 g cooked bacon or salami, chopped
  • 12 12 eggeggs
  • 2 tbsp 2 tbsp red pesto or green pesto (optional)
  • salt and pepper, to taste
  • 1½ cups (6 oz.) 350 ml (170 g) shredded cheddar cheese
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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with paper baking cups, grease a silicone muffin tin with butter, or use a non-stick muffin tin.
  3. Add scallions and the cooked bacon or salami to each muffin cup.
  4. Whisk the eggs, pesto, salt, and pepper until combined.
  5. Add the cheese to the egg mixture and combine.
  6. Pour the egg mixture evenly into each muffin cup.
  7. Bake for 15–20 minutes, depending on the size of the muffin tin, until set. Enjoy two muffins per serving, warm or cold.

Tip

Kids love these cheesy muffins, they're perfect for a lunchbox. Enjoy them hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze for up to 3 months.

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What did you think? Please share your thoughts in the comment section below!
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158 comments

  1. 151
    Reply to comment #150 by Amanda
    Kristin Parker Team Diet Doctor
    April 12

    Is it 2g of carbs per muffin or per serving? You have some conflicting answers here in the comments. If 1 serving is 2 muffins, and each muffin is 2g, then wouldn't it be 4g of carbs?

    All Diet Doctor recipes list the nutrition information per serving. In this case, there are 2 muffins per serving so the nutrition information covers 2 muffins. Two muffins are 2g net carbs for both of them.

  2. 152
    alex_janiszewska
    April 28
    hands down one of the best savory egg muffins out there! I'm not a fan of cold eggs but these taste cold as delicious as they are when eaten hot! and you can pretty much make them with any deli meats (my fave is prosciutto) and any cheese (feta or mix of cheddar and pecorino romano is amazing), I love them, cant imagine week plan without them! and they hold very well in the fridge! YUM!
    Reply: #153
  3. 153
    Reply to comment #152 by alex_janiszewska
    Kerry Merritt Team Diet Doctor
    April 28

    hands down one of the best savory egg muffins out there! I'm not a fan of cold eggs but these taste cold as delicious as they are when eaten hot! and you can pretty much make them with any deli meats (my fave is prosciutto) and any cheese (feta or mix of cheddar and pecorino romano is amazing), I love them, cant imagine week plan without them! and they hold very well in the fridge! YUM!

    Yes, these are perfect for meal prep! So glad you love them!

  4. 154
    Lauren Bintcliffe
    May 8
    I can’t wait to make these, quick question what is the best way to reheat next day?
    Reply: #157
  5. 155
    Rick M
    May 9
    Made these this morning. Used chopped ham vs bacon and added some mushrooms I had leftover. No pesto so I added a bunch of Italian seasoning to the eggs, plus a little salt and pepper. Put the cheese on top per one of the suggestions. I cooked mine for a bit longer due to my oven being off. No other issues, they came out tasty. These are a good base to work from, you can basically load up any omelet ingredients in them. Used cupcake liners to make cleanup a breeze.
    Reply: #156
  6. 156
    Reply to comment #155 by Rick M
    Kerry Merritt Team Diet Doctor
    May 9

    Made these this morning. Used chopped ham vs bacon and added some mushrooms I had leftover. No pesto so I added a bunch of Italian seasoning to the eggs, plus a little salt and pepper. Put the cheese on top per one of the suggestions. I cooked mine for a bit longer due to my oven being off. No other issues, they came out tasty. These are a good base to work from, you can basically load up any omelet ingredients in them. Used cupcake liners to make cleanup a breeze.

    Yes, these are so versatile! Sounds great!

  7. 157
    Reply to comment #154 by Lauren Bintcliffe
    Rick M
    May 10
    Lauren, I put them in the microwave at 50% power for 1 minute. They were nice and warm but not too too hot.
  8. 158
    Sue M
    June 16
    Tried these today and loved them. Very yummy with chopped linked sausage and Mexican blend cheese. Very easy to make and better warmed up. Thanks
    Reply: #159
  9. 159
    Reply to comment #158 by Sue M
    Kerry Merritt Team Diet Doctor
    June 16

    Tried these today and loved them. Very yummy with chopped linked sausage and Mexican blend cheese. Very easy to make and better warmed up. Thanks

    So glad you enjoyed them! They're so versatile and great for meal prep!

  10. 160
    Jakob Schmidt
    September 15
    I guess not all pesto is made equal. I added 2 tablespoons and it's all you can taste.
    2 teaspoons would have been far more appropriate in my case
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