Keto Egg Muffins
Portable, protein-packed egg muffins that are low-carb and perfect for meal prep and quick breakfasts.
Ingredients
Egg Muffin Base
- 6 large large eggs
- 1/4 cup heavy cream Substitute: unsweetened almond milk for fewer calories
Add-Ins
- 1/2 cup shredded cheddar cheese Sharp or mild
- 1/4 cup chopped cooked bacon Substitute: cooked diced ham or cooked sausage
- 1/4 cup chopped bell pepper Choose red or green
- 1/4 cup chopped onion Yellow or sweet
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well or use silicone liners.
- In a large bowl, whisk the eggs with heavy cream until uniform and slightly frothy.
- Stir in shredded cheddar, chopped bacon, bell pepper, and onion. Season with salt and black pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
Baking
- Place the tin on the middle rack and bake for 18–20 minutes, or until muffins are set and lightly golden.
- Let the muffins cool in the tin for 3–5 minutes to firm up, then gently lift them out.
Notes
Serve warm with avocado, sour cream, or a side salad. Store in an airtight container in the fridge for up to 4 days or freeze for 2–3 months. Reheat in the microwave or oven for best texture.