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 in Recipes, Breakfast, Snack

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 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 (375 ml) shredded cheese

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter.
  3. Add scallions and chorizo to the bottom of the tin.
  4. Whisk eggs together with pesto, salt and pepper. Add the cheese and stir.
  5. Pour the batter on top of the scallions and chorizo.
  6. Bake for 15–20 minutes, depending on the size of the muffin tin.

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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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111 comments

  1. 101
    Janet
    May 28
    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.
  2. 102
    shelley_dewis
    June 30
    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.
  3. 1 comment removed
  4. 104
    Glad
    August 10
    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
  5. 105
    Reply to comment #104 by Glad
    Kristin Parker Team Diet Doctor
    August 10

    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.

  6. 106
    susanmhuggins
    August 12
    Just made these as per the recipe using a non-stick buttered muffin tray. Turned out really well. Very tasty.
  7. 107
    maruchymonroig
    August 12
    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
  8. 108
    Reply to comment #107 by maruchymonroig
    Kristin Parker Team Diet Doctor
    August 12

    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.

  9. 109
    Nazia
    August 14
    how would you freeze them and for how long? thanks :)
    Reply: #110
  10. 110
    Reply to comment #109 by Nazia
    Crystal Pullen Team Diet Doctor
    August 14

    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.

  11. 111
    nadirapersaud99
    October 4
    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
  12. 112
    Reply to comment #111 by nadirapersaud99
    Kerry Merritt Team Diet Doctor
    October 4

    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.

  13. 113
    Lisa
    6 days ago
    if you batch cook for the week for 2 people how many muffins are you suppose to eat to stay at 2g?
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