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

  • 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
This recipe has been added to the shopping list.

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. 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).
  3. Add scallions and the cooked bacon or salami, to the bottom of the tin.
  4. Whisk together the eggs, pesto, salt, and pepper, until combined.
  5. Add the cheese in with the egg mixture and combine well.
  6. Pour the egg mixture on top of the scallions and meat.
  7. 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.

DD+ MEMBERSHIP

You might also like


💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2 3

139 comments

  1. Janet
    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. shelley_dewis
    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. Glad
    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. Kristin Parker Team Diet Doctor

    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. susanmhuggins
    Just made these as per the recipe using a non-stick buttered muffin tray. Turned out really well. Very tasty.
  7. maruchymonroig
    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. Kristin Parker Team Diet Doctor

    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. Nazia
    how would you freeze them and for how long? thanks :)
    Reply: #110
  10. Crystal Pullen Team Diet Doctor

    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. nadirapersaud99
    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. Kerry Merritt Team Diet Doctor

    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. Lisa
    if you batch cook for the week for 2 people how many muffins are you suppose to eat to stay at 2g?
    Reply: #115
  14. Georgia
    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
  15. Crystal Pullen Team Diet Doctor

    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.

  16. Crystal Pullen Team Diet Doctor

    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.

  17. susan
    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
  18. Britta Patterson

    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.

  19. kiwibirder
    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.
  20. Caroline.mashele
    Good morning can these be eaten daily, they're sooo yummy
    Reply: #121
  21. Crystal Pullen Team Diet Doctor

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

    Yes, you can eat these daily if you like.

  22. Jordana
    Great recipe. I used chicken sausage chorizo for half the cups and mushrooms and onion for the other half. Thank you.
  23. Mela
    My new favourite breakfast! Everyone loved them! I used fillet instead of bacon since it has less fat and didn’t put onion in.
  24. john
    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
  25. Crystal Pullen Team Diet Doctor

    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.

  26. Justine
    How many are you supposed to eat for breakfast?
    Reply: #127
  27. Kerry Merritt Team Diet Doctor

    How many are you supposed to eat for breakfast?

    There are 2 muffins per serving, but we recommend eating to hunger.

  28. Maureen
    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
  29. Kristin Parker Team Diet Doctor

    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!

  30. wplogin-68014546-4866-43d6-bd5c-e9bff71efb35
    How do you know when they’re done cooking?
    Reply: #131
  31. Kerry Merritt Team Diet Doctor

    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.

  32. Deborrah
    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.
  33. Deborrah
    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
  34. Crystal Pullen Team Diet Doctor

    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!!

  35. Thomas Hughes
    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!
  36. Marcia Briquer
    How many can you eat in the 14 challenge? It doesn’t show how much for each meal in the 14 challenge.
    Reply: #137
  37. Kerry Merritt Team Diet Doctor

    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!

  38. DanV
    Wow, this is great. Thank you for my “I hope I’m doing this right” first keto meal a delicious success.
    Reply: #139
  39. Kristin Parker Team Diet Doctor

    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!

  40. Wendy
    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
  41. Kristin Parker Team Diet Doctor

    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.

1 2 3

Leave a reply

Reply to comment #0 by