Keto egg muffins

Name: Keto egg muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 2 scallions, finely chopped; 5 oz. cooked bacon or salami, chopped; 12 eggs; 2 tbsp red pesto or green pesto (optional); salt and pepper, to taste; 1 1/2 cups shredded cheddar cheese

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

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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Making low carb simple

Instructions

Preheat the oven to 350°F (175°C).
Line a muffin tin with insertable baking cups, or grease a silicone muffin tin with butter, or use a non-stick muffin tin (two muffins per serving).
Add scallions and the cooked bacon or salami, to the bottom of the tin.
Whisk together the eggs, pesto, salt, and pepper, until combined.
Add the cheese in with the egg mixture and combine well.
Pour the egg mixture on top of the scallions and meat.
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.

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139 comments

101
Janet
May 28 2020
I make these and variations of these every week. Great fast meal when on the go. The egg has a better texture when cooked at 325 vs 350.
102
shelley_dewis
June 30 2020
I made these last night to have through the week as a test for when I start back to work. I used bacon instead chorizo.
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.
1 comment removed
104
Glad
August 10 2020
I used more cheese than in the recipe and they came out great. Plus, I had no problem getting them out of the muffin pan. I buttered the pan but not much. For next day enjoyment, I brought to room temperature and smeared philly cheese on them. GOOD!

Reply: #105
105
Reply to comment #104 by Glad
Kristin Parker Team Diet Doctor
August 10 2020

I used more cheese than in the recipe and they came out great. Plus, I had no problem getting them out of the muffin pan. I buttered the pan but not much. For next day enjoyment, I brought to room temperature and smeared philly cheese on them. GOOD!

I am glad you enjoyed this recipe. Thank you for letting us know.
106
susanmhuggins
August 12 2020
Just made these as per the recipe using a non-stick buttered muffin tray. Turned out really well. Very tasty.
107
maruchymonroig
August 12 2020
AWESOME! I made half the recipe for 6 egg-muffins with veggies (sauteed on grass-fed butter spinach, broccoli, and cabbage slaw that I shredded) and to the beaten eggs I added chipotle instead of pesto. They came out great, I love the taste and texture and will take one for lunch at school, now and then... as we start next week and I have to stay focused on my diet. I know that I will do this often. Thank you for such good recipes.

Reply: #108
108
Reply to comment #107 by maruchymonroig
Kristin Parker Team Diet Doctor
August 12 2020

AWESOME! I made half the recipe for 6 egg-muffins with veggies (sauteed on grass-fed butter spinach, broccoli, and cabbage slaw that I shredded) and to the beaten eggs I added chipotle instead of pesto. They came out great, I love the taste and texture and will take one for lunch at school, now and then... as we start next week and I have to stay focused on my diet. I know that I will do this often. Thank you for such good recipes.

That sounds delicious! Thank you for taking the time to share.
109
Nazia
August 14 2020
how would you freeze them and for how long? thanks :)

Reply: #110
110
Reply to comment #109 by Nazia
Crystal Pullen Team Diet Doctor
August 14 2020

how would you freeze them and for how long? thanks :)

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.
111
nadirapersaud99
October 4 2020
Hello, not a fan of bacon, chorizo, sausage...but want to try this.
Would omitting the above meats still make it a keto meal?
Thank you.

Reply: #112
112
Reply to comment #111 by nadirapersaud99
Kerry Merritt Team Diet Doctor
October 4 2020

Hello, not a fan of bacon, chorizo, sausage...but want to try this.
Would omitting the above meats still make it a keto meal?
Thank you.

You may want to add a bit more protein.
113
Lisa
October 16 2020
if you batch cook for the week for 2 people how many muffins are you suppose to eat to stay at 2g?

Reply: #115
114
Georgia
November 10 2020
Hi, how would you recommend serving this as part of a meal? I love the thought of having these as part of my breakfast but on their own they're not enough to keep me going. Very yummy though!

Reply: #116
115
Reply to comment #113 by Lisa
Crystal Pullen Team Diet Doctor
November 10 2020

if you batch cook for the week for 2 people how many muffins are you suppose to eat to stay at 2g?

The 6 serving recipe should yield 12 muffin at 2 carbs each.
116
Reply to comment #114 by Georgia
Crystal Pullen Team Diet Doctor
November 10 2020

Hi, how would you recommend serving this as part of a meal? I love the thought of having these as part of my breakfast but on their own they're not enough to keep me going. Very yummy though!

You could add in some avocado. This will increase the carbs, but may help keep you satiated.
117
susan
November 10 2020
I make a batch of these every 2-3 weeks - they are gorgeous. A few comments - 1. find they keep for up to a week in an airtight container with a sheet of kitchen roll between layers, to absorb moisture 2. I use silicone muffin cases and getting them out is therefore a breeze. 3. I strongly recommend adding cheese AFTER having poured the egg mixture into the cases - if you put the cheese into the egg mix before filling cases, the cheese sinks to the bottom of the mix and so doesn't distribute evenly when pouring into cases. Hope that helps!

Reply: #118
118
Reply to comment #117 by susan
Britta Patterson
November 10 2020

I make a batch of these every 2-3 weeks - they are gorgeous. A few comments - 1. find they keep for up to a week in an airtight container with a sheet of kitchen roll between layers, to absorb moisture 2. I use silicone muffin cases and getting them out is therefore a breeze. 3. I strongly recommend adding cheese AFTER having poured the egg mixture into the cases - if you put the cheese into the egg mix before filling cases, the cheese sinks to the bottom of the mix and so doesn't distribute evenly when pouring into cases. Hope that helps!

Thank you for sharing your great tips Susan! Glad that you enjoy, they are great to have on hand.
119
kiwibirder
January 2
Hello. I believe there is an error in the recipe. The ingredient list should say 5 oz. of cooked bacon or “chorizo,” not “salami.” Step 3 in the recipe says to add the “bacon or chorizo” to the bottom of the tin.
120
Caroline.mashele
January 13
Good morning can these be eaten daily, they're sooo yummy

Reply: #121
121
Reply to comment #120 by Caroline.mashele
Crystal Pullen Team Diet Doctor
January 13

Good morning can these be eaten daily, they're sooo yummy

Yes, you can eat these daily if you like.
122
Jordana
January 20
Great recipe. I used chicken sausage chorizo for half the cups and mushrooms and onion for the other half. Thank you.
123
Mela
January 27
My new favourite breakfast! Everyone loved them! I used fillet instead of bacon since it has less fat and didn’t put onion in.
124
john
February 4
I always thought I would like these. Made them this morning for the first time, as I had a lot of eggs. Added mixed herbs, which went well, as I didn't have pesto. These are easy to make and very versatile.

Reply: #125
125
Reply to comment #124 by john
Crystal Pullen Team Diet Doctor
February 4

I always thought I would like these. Made them this morning for the first time, as I had a lot of eggs. Added mixed herbs, which went well, as I didn't have pesto. These are easy to make and very versatile.

I agree with the versatility of this one. It keeps the recipe interesting over time and helps you to satisfy all the members of your household.
126
Justine
February 21
How many are you supposed to eat for breakfast?

Reply: #127
127
Reply to comment #126 by Justine
Kerry Merritt Team Diet Doctor
February 21

How many are you supposed to eat for breakfast?

There are 2 muffins per serving, but we recommend eating to hunger.
128
Maureen
April 27
Thank you! We switched bacon for pepperoni.
i love the ideas people are sharing.
Broccoli, red pepper, etc all things we will be trying.
:)

Reply: #129
129
Reply to comment #128 by Maureen
Kristin Parker Team Diet Doctor
April 27

Thank you! We switched bacon for pepperoni.
i love the ideas people are sharing.
Broccoli, red pepper, etc all things we will be trying.
:)

Yes, I love how customizable this recipe is!
130
wplogin-68014546-4866-43d6-bd5c-e9bff71efb35
May 2
How do you know when they’re done cooking?

Reply: #131
131
Reply to comment #130 by wplogin-68014546-4866-43d6-bd5c-e9bff71efb35
Kerry Merritt Team Diet Doctor
May 2

How do you know when they’re done cooking?

Depending on your oven, they should take about 15-20 minutes. They will look light and puffy, and be slightly browned on top.
132
Deborrah
May 16
I made these this morning so I would have them for work next week. Used uncured ham slices I bought at CostCo, and added 2 Tablespoons of heavy cream so the eggs would be fluffier. I used only 1 cup of cheese which to me was plenty. Lightly buttering silicone muffin pans made release and cleanup super easy. No salt added, as all the ingredients were salty enough for me and I am salt sensitive when it comes to my blood pressure. All in all this was very tasty! I can see how versatile the recipe is for different combinations.
133
Deborrah
May 16
I don't care for those items either, so I substituted lean uncured ham. I am going to try some sauteed bulk turkey sausage with shallots and next time... I think that will be super delicious as well.

Reply: #134
134
Reply to comment #133 by Deborrah
Crystal Pullen Team Diet Doctor
May 17

I don't care for those items either, so I substituted lean uncured ham. I am going to try some sauteed bulk turkey sausage with shallots and next time... I think that will be super delicious as well.

Sausage would be a great add to this one!!
135
Thomas Hughes
May 18
Made 'em quick in Mexico. My ingredients were: Sugar, flour ... (joke) ... Garlic powder, pepper, salt, dried onion, ground chile, bacon, finely chopped (quasi jalapeño poppers) - Oooh ... finely chopped green chiles would be good, too (jalapeños or serranos) - shredded asadero cheese, and the bacon fat. (the dozen eggs, of course) ... They were baked at 180 C for 20 minutes without problem. My "official tasters" (kiddos) said, "Really good"! Thank you!
136
Marcia Briquer
June 12
How many can you eat in the 14 challenge? It doesn’t show how much for each meal in the 14 challenge.

Reply: #137
137
Reply to comment #136 by Marcia Briquer
Kerry Merritt Team Diet Doctor
June 12

How many can you eat in the 14 challenge? It doesn’t show how much for each meal in the 14 challenge.

There are 2 muffins per serving, but we recommend eating to hunger. So start with one serving and see how you feel!
138
DanV
July 15
Wow, this is great. Thank you for my “I hope I’m doing this right” first keto meal a delicious success.

Reply: #139
139
Reply to comment #138 by DanV
Kristin Parker Team Diet Doctor
July 15

Wow, this is great. Thank you for my “I hope I’m doing this right” first keto meal a delicious success.

That's fantastic! Here's to the first of many delicious meals!
140
Wendy
July 25
Hi, do I use mini muffin tins or regular size? I just want to be sure of serving sizes. The pics look like they are mini.

Reply: #141
141
Reply to comment #140 by Wendy
Kristin Parker Team Diet Doctor
July 26

Hi, do I use mini muffin tins or regular size? I just want to be sure of serving sizes. The pics look like they are mini.

These are made in regular muffin tins, but not the extra large ones. You can get an idea of the size in the video.

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Keto egg muffins

Keto egg muffins

Ingredients

Instructions

Tip

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