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!

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

  • 12 12 eggeggs
  • 2 2 scallion, finely choppedscallions, finely chopped
  • 5 oz. 150 g air-dried chorizo or salami or cooked bacon
  • 6 oz. 175 g (375 ml) shredded cheese
  • 2 tbsp 2 tbsp red pesto or green pesto (optional)
  • salt and pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Grease a muffin tin thoroughly with butter.
  3. Chop scallions and chorizo and add to the bottom of the tin.
  4. Whisk eggs together with seasoning and pesto. 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.

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.

Video

Keto egg muffins

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63 comments

  1. Sue
    The recipe for the veto breakfast muffins does not tell you to grease the muffin tins.
  2. Angel
    So glad the directions have been modified, as the version I have omits a few steps. Overall, I was expecting to like this and I really....did not. After reheating, they were chewy and weird and just not good at all. I think I'll stick to the latte and coffee for breakfast.
  3. Anita
    Just discovered do not use paper cupcake cases as they stick. Thankful I only used half the receipt as I have a small muffin tin. Try again after I have eaten what I can get out of the cases for this batch.
  4. Nancy
    Tried these, and was a little disappointed. Tasty when fresh, but chewy and has a weird texture when reheated in the microwave. I'll make them again just to have in the freezer for emergencies, but they're just OK
  5. Miriam
    Yes, fry the bacon first then cut it into small pieces
  6. Kellee
    Can you add broccoli pieces to this recipe?
  7. Cindy Smith
    Mine didn't rise up as high.. but they sure smell and look good .. can't wait to try
  8. Jan
    Can you tell me what size eggs are used in these recipies? Large, medium or small?
  9. Suzy
    When I first made these they were really great but when I reheated them in the microwave they were super salty. I was excited about the chorizo ‘cause I’ve never had it before and it smells good but I think it or the pesto contributed to the saltiness a lot. I would mix them both and add Italian sausage instead if you’re sensitive to saltiness. But I’m a student and don’t have time to make breakfast and this is super convenient. I have to make a lot though to meet my daily protein.
  10. Gil
    Made this recipe this morning. Excellent taste. I increased the cook time to about 25 minutes for a firmer texture ;)
  11. Catherine
    Using a silicone muffin pan makes a lot of difference. Mine didn't stick at all. I've made all kinds of egg muffins before, and no matter what kind of non-stick method I use they still stick to metal. Paper cups are just as bad. I made these with bacon, and thought they reheated just fine this morning.
  12. Susan
    I really like these muffins and I want to have them again. I tried to add them to a personal meal plan as a lunch recipe, but the meal planner refuses to allow it. I can add it as a breakfast but not as a lunch. I've noticed this happening before but thought I must be doing something wrong. But no, the meal planner does not like meals that are classified as breakfasts being slotted in as a lunch. Can this be changed please - I don't see why the meal planner should restrict people in this odd way.
  13. Tina E.
    Made my version of this recipe over the weekend to prepare for my work week. I swapped crumbled bacon in place of chorizo and opted out in favor of the pesto. Using a blend of cheddar cheeses , green onions and finely chopped green pepper. I use a hand blender to mix up the eggs and used a splash of heavy whipping cream to the mix. Filled muffin cups as directed and baked as directed. Egg muffins came out beautiful, fluffy and just the way I like them. Great for breakfast with a cup of Bulletproof coffee!
    * side note: no matter how much I buttered the muffin tin .. they still stick!
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