25 Delicious Keto Egg Muffin Recipes You Need to Try

Craving a tasty and convenient breakfast option that fits your keto lifestyle? These 25 keto egg muffins are your perfect solution! Packed with protein and loaded with delicious ingredients, they make for a quick meal anytime you need a boost. Easy to prepare and customize, you’ll be enjoying hearty bites that keep you satisfied throughout your busy day.

Peppers and Onions Keto Egg Muffins: Eggs, diced bell peppers, chopped onions.

Peppers and onions keto egg muffins are a delicious and easy way to enjoy a low-carb breakfast. These muffins are packed with flavor, thanks to the sweetness of bell peppers and the savory crunch of onions. Perfectly fluffy, they’re great for meal prep and make a fantastic grab-and-go option for busy mornings.

These muffins fit perfectly into a keto lifestyle while satisfying your taste buds. They’re versatile, so feel free to mix in your favorite ingredients or proteins. Enjoy them as part of a keto brunch or a hearty breakfast on the go!

Ingredients

• 6 large eggs
• 1/2 cup diced bell peppers (any color)
• 1/4 cup chopped onions
• 1/4 cup shredded cheese (cheddar or your choice)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs, salt, pepper, and garlic powder until well combined.
3. Stir in the diced bell peppers, chopped onions, and shredded cheese.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
6. Allow to cool for a few minutes before removing from the tin. Enjoy warm, or store in the fridge for a quick breakfast option throughout the week.

Broccoli and Cheddar Keto Egg Muffins: Eggs, steamed broccoli, sharp cheddar cheese.

These Broccoli and Cheddar Keto Egg Muffins are a fantastic way to kickstart your day with a burst of flavor. Combining fluffy eggs, tender steamed broccoli, and sharp cheddar cheese, these muffins are both satisfying and nutritious. Perfect for anyone following a low-carb lifestyle, they serve as an easy low carb breakfast on the go.

The best part? They are super simple to make! Just whisk, mix, and bake, and you have a hearty breakfast option that’s great for meal prep. Enjoy these muffins warm or cold, and feel good about fueling your day with healthy ingredients.

Ingredients

• 6 large eggs
• 1 cup steamed broccoli, chopped
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil spray for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil spray.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
3. Add the chopped steamed broccoli and shredded cheddar cheese to the egg mixture, stirring until combined.
4. Pour the mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Remove from the oven and allow to cool slightly before removing from the tin. Serve warm or store in an airtight container in the refrigerator for easy low carb breakfasts throughout the week.

Classic Bacon and Cheese Keto Egg Muffins: Eggs, crispy bacon, shredded cheddar cheese.

These Classic Bacon and Cheese Keto Egg Muffins are a fantastic way to enjoy a hearty breakfast while keeping it low in carbs. With crispy bacon and melty cheddar cheese in each bite, they deliver a savory taste that’s simply irresistible. Plus, they’re quick and easy to make, perfect for busy mornings when you need a delicious breakfast on the go.

Ideal for meal prep, these muffins can be stored in the fridge and reheated throughout the week. They fit perfectly into any Keto Board or brunch spread and are sure to impress anyone looking for low carb breakfast ideas. Whether you need a simple breakfast or a satisfying snack, these Keto Egg Muffins will hit the spot!

Ingredients

• 6 large eggs
• 1 cup shredded cheddar cheese
• 6 slices of crispy bacon, chopped
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: chopped green onions or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
3. Stir in the chopped bacon and shredded cheddar cheese.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
6. Let them cool for a few minutes before removing from the tin. Garnish with green onions or parsley if desired.

Spinach and Feta Keto Egg Muffins: Eggs, fresh spinach, crumbled feta cheese.

Spinach and Feta Keto Egg Muffins are a delightful way to enjoy a nutritious breakfast or snack. Packed with fresh spinach and savory feta cheese, these muffins offer a burst of flavor in every bite. They’re simple to whip up, making them a great option for busy mornings or meal prep.

These muffins are not just tasty; they fit perfectly into a low-carb lifestyle. Whether you’re looking for Keto Brunch Ideas or Easy Low Carb Breakfast On The Go, these muffins will keep you satisfied without the carbs. Plus, they’re versatile—you can easily customize them with your favorite veggies or proteins!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup milk (or almond milk for dairy-free)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or oil for greasing the muffin tin

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil.
2. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
3. Stir in the chopped spinach and crumbled feta cheese.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
6. Allow to cool for a few minutes before removing from the tin. Enjoy warm or store for a quick, low carb snack!

Ham and Swiss Keto Egg Muffins: Eggs, diced ham, shredded Swiss cheese.

These Ham and Swiss Keto Egg Muffins are a delightful and satisfying option for your morning routine. Packed with flavor, the combination of eggs, diced ham, and shredded Swiss cheese creates a savory treat that’s both creamy and hearty. Not only are these muffins delicious, but they are also incredibly simple to make, making them a fantastic choice for busy mornings or meal prep.

Perfect for anyone following a low carb lifestyle, these muffins can be enjoyed as part of your Keto Breakfast Cups or served alongside a fresh salad for a light lunch. They also fit wonderfully into a variety of Keto breakfast ideas, ensuring you have tasty options available throughout the week. With just a few ingredients, you’ll have a batch of these delightful Low Carb Egg Muffins ready in no time!

Ingredients

• 6 large eggs
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray.
2. In a large mixing bowl, whisk together the eggs, garlic powder, salt, and pepper until well combined.
3. Stir in the diced ham, shredded Swiss cheese, and chopped green onions until evenly distributed.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes or until the muffins are set and slightly golden on top. Allow to cool for a few minutes before removing from the tin.
6. Enjoy warm or store in the refrigerator for an easy low carb breakfast on the go!

Sausage and Mushroom Keto Egg Muffins: Eggs, cooked sausage, diced mushrooms.

Sausage and Mushroom Keto Egg Muffins are a delightful and satisfying way to kickstart your day. These muffins bring together the hearty flavors of cooked sausage and diced mushrooms, creating a savory treat that’s perfect for anyone looking for an easy low carb breakfast on the go. They’re simple to make, require minimal ingredients, and are packed with protein, making them an excellent choice for keto dieters or anyone seeking low carb breakfast ideas.

The combination of fluffy eggs with the rich taste of sausage and the earthiness of mushrooms results in a bite-sized breakfast that’s full of flavor. Plus, they’re versatile! You can easily customize them with your favorite ingredients or what you have on hand. These keto breakfast muffins also store well, so you can whip up a batch and have a grab-and-go option throughout the week.

Ingredients

• 6 large eggs
• 1 cup cooked sausage, crumbled
• 1/2 cup diced mushrooms
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
3. Stir in the cooked sausage, diced mushrooms, and cheese until evenly distributed.
4. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the muffins are set and golden on top.
6. Allow to cool slightly before removing from the tin. Serve warm or store for later.

Zucchini and Parmesan Keto Egg Muffins: Eggs, shredded zucchini, grated Parmesan.

Zucchini and Parmesan Keto Egg Muffins are a delightful solution for anyone looking for a tasty and healthy low carb breakfast. These muffins combine the freshness of shredded zucchini with the richness of grated Parmesan, creating a satisfying texture and flavor profile. They’re perfect for meal prep, allowing you to enjoy a quick, no carb breakfast on those busy mornings.

These muffins are not only easy to make, but they also pack in plenty of nutrition. The zucchini adds moisture without the carbs, while the Parmesan gives a savory kick. Whether you enjoy them on their own or paired with some crispy bacon, they make a great addition to your keto breakfasts easy collection.

Ingredients

• 6 large eggs
• 1 cup shredded zucchini (squeezed dry)
• 1 cup grated Parmesan cheese
• 1/2 cup chopped bell pepper
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, salt, black pepper, garlic powder, and red pepper flakes if using.
3. Add the shredded zucchini, grated Parmesan, bell pepper, and green onions to the egg mixture and stir until well combined.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.
6. Allow to cool slightly before removing from the muffin tin. Enjoy warm or store in the fridge for quick breakfasts throughout the week!

Chorizo and Jalapeño Keto Egg Muffins: Eggs, cooked chorizo, chopped jalapeños.

If you’re looking for a quick and tasty breakfast that fits your low-carb lifestyle, these Chorizo and Jalapeño Keto Egg Muffins are perfect! They boast a spicy kick from the chorizo and jalapeños, making every bite full of flavor. Plus, they’re easy to whip up and can be made in advance, perfect for those busy mornings when you need a low carb breakfast on the go.

These keto egg muffins are not just delicious; they’re also a great way to incorporate protein into your breakfast. With the savory chorizo and the heat from the jalapeños, you’ll find yourself wanting to make these frequently. They’re perfect for meal prep or a grab-and-go snack. Enjoy them warm or cold, and they’ll keep you satisfied until lunchtime!

Ingredients

• 6 large eggs
• 1 cup cooked chorizo
• 1/2 cup chopped jalapeños (fresh or pickled)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
3. Add the cooked chorizo, chopped jalapeños, cheese, and green onions to the eggs. Mix until evenly combined.
4. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes or until the muffins are set and slightly golden on top.
6. Allow to cool for a few minutes before removing them from the tin. Serve warm or store in the fridge for an easy low carb breakfast on the go.

Avocado and Cheese Keto Egg Muffins: Eggs, diced avocado, mozzarella cheese.

Avocado and Cheese Keto Egg Muffins are a tasty and satisfying option for a low-carb breakfast. These muffins combine fluffy eggs with creamy avocado and melted mozzarella cheese, creating a delightful balance of flavors and textures. They’re perfect for those mornings when you need a quick meal that keeps you full without the carbs.

Making these muffins is simple and straightforward. Just whisk together the eggs, mix in diced avocado and mozzarella, pour the mixture into muffin tins, and bake. These muffins are not only part of easy low carb breakfast ideas on the go, but they also work great for meal prep. Enjoy them fresh or reheat them for a quick keto breakfast throughout the week!

Ingredients

• 6 large eggs
• 1 cup diced avocado
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh cilantro (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with silicone muffin cups.
2. In a large bowl, whisk the eggs until well beaten. Stir in the diced avocado and mozzarella cheese.
3. Add salt, black pepper, garlic powder, and cilantro (if using) to the egg mixture and stir until combined.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake in the preheated oven for 18-20 minutes, or until the muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing them from the muffin tin. Serve warm or store in the fridge for a quick breakfast option.

Tomato Basil Keto Egg Muffins: Eggs, diced tomatoes, fresh basil leaves.

Tomato Basil Keto Egg Muffins are a delicious and healthy option for breakfast or brunch. These muffins are bursting with flavors from fresh tomatoes and basil, making them a perfect choice for anyone looking for a low-carb meal. They’re simple to prepare and can be made ahead of time, which makes them ideal for busy mornings or meal prep.

These Keto Breakfast Muffins are not only tasty but also versatile. You can customize them with your favorite veggies or proteins, making them a fantastic addition to your Keto Board. Ideal for a No Carb Breakfast or as part of your Keto Brunch Ideas, they are satisfying and nutritious without the extra carbs. Enjoy these delightful Keto Egg Cups Breakfast with a side of Breakfast Bacon for a complete meal!

Ingredients

• 8 large eggs
• 1 cup diced tomatoes
• 1/4 cup fresh basil, chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creaminess)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
2. In a large mixing bowl, whisk together the eggs, heavy cream (if using), salt, and pepper until well combined.
3. Stir in the diced tomatoes, chopped basil, and shredded cheese.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
6. Let cool for a few minutes before removing from the muffin tin. Serve warm or store in the fridge for an easy Low Carb Breakfast On The Go!

Kale and Goat Cheese Keto Egg Muffins: Eggs, chopped kale, crumbled goat cheese.

Kale and goat cheese keto egg muffins are a delightful and nutritious option for anyone looking to start their day right. With the earthy flavor of kale combined with the creamy, tangy goat cheese, these muffins offer a savory bite that’s satisfying and full of healthy fats. Plus, they’re super easy to whip up, making them perfect for a quick breakfast or meal prep for the week.

These muffins are not only delicious but also fit perfectly into the keto lifestyle. They’re low in carbs and high in nutrients, making them a smart choice for anyone focusing on low carb breakfast ideas on the go. Whether you’re enjoying them at home or packing them for lunch, these keto breakfast cups are sure to please!

Ingredients

• 6 large eggs
• 1 cup chopped kale
• 1/2 cup crumbled goat cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• Olive oil or cooking spray for greasing muffin tin

Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. In a large bowl, whisk together the eggs and heavy cream until well combined.
3. Add the chopped kale and crumbled goat cheese to the egg mixture. Season with salt and pepper, then stir until evenly mixed.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
6. Allow to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for up to a week.

Smoked Salmon and Dill Keto Egg Muffins: Eggs, smoked salmon, fresh dill.

These Smoked Salmon and Dill Keto Egg Muffins are a delightful twist on traditional breakfast. Imagine the rich, savory flavor of smoked salmon combined with the freshness of dill, all nestled in fluffy, protein-packed eggs. They make for a tasty and satisfying meal that’s perfect for any time of the day.

Simple to prepare, these muffins are ideal for those busy mornings or for meal prepping. They are not just delicious but also fit perfectly into Keto brunch ideas. With no carbs and plenty of healthy fats, they are a great low carb breakfast option that will keep you energized throughout the day.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1 cup smoked salmon, chopped
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs and heavy cream until well combined.
3. Stir in the chopped smoked salmon, dill, salt, pepper, and cheese if using.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
6. Let them cool slightly before removing from the tin. Enjoy warm or store in the fridge for an easy low carb breakfast on the go!

Chicken and Spinach Keto Egg Muffins: Eggs, shredded chicken, sautéed spinach.

These Chicken and Spinach Keto Egg Muffins are a delightful way to kickstart your day. Packed with protein from shredded chicken and nutrients from fresh spinach, these muffins are not only tasty but also a breeze to prepare. They’re perfect for breakfast or a snack, offering a savory experience with every bite.

With their fluffy texture and rich flavor, these muffins fit perfectly into the Keto lifestyle. They also make for great meal prep, allowing you to have Easy Low Carb Breakfast On The Go ready when you need it. Enjoy these delicious Keto Egg Muffins anytime!

Ingredients

• 6 large eggs
• 1 cup cooked shredded chicken
• 2 cups fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper until well combined.
3. Add the shredded chicken, chopped spinach, and shredded cheese to the egg mixture, stirring to combine.
4. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the muffins are set and a toothpick inserted comes out clean.
6. Allow to cool slightly before removing from the pan. Serve warm or store in an airtight container for later!

Mediterranean Keto Egg Muffins: Eggs, black olives, sun-dried tomatoes, and feta cheese.

These Mediterranean Keto Egg Muffins are a delicious blend of flavors that will brighten your morning. With rich feta cheese, savory sun-dried tomatoes, and tangy black olives, each bite is packed with Mediterranean goodness. Perfect for an easy low carb breakfast on the go, these muffins are simple to make and can be prepped ahead for busy mornings.

Not only do they taste amazing, but they’re also a great option for keto breakfasts easy enough to whip up during the week. Enjoy them fresh out of the oven or store them in the fridge for a quick, satisfying meal anytime!

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup black olives, sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a mixing bowl, whisk together the eggs and heavy cream until well combined.
3. Add the olives, sun-dried tomatoes, feta cheese, parsley, oregano, salt, and pepper. Stir to combine.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
6. Let cool for a few minutes before removing from the tin. Serve warm or store in the fridge for later!

Pesto and Mozzarella Keto Egg Muffins: Eggs, basil pesto, shredded mozzarella.

Pesto and Mozzarella Keto Egg Muffins are a delightful twist on traditional egg muffins. With their rich basil flavor and creamy mozzarella, these muffins are both savory and satisfying. They’re not just tasty; they are super simple to prepare, making them a perfect choice for busy mornings.

These muffins are great for anyone following a keto diet or looking for low carb breakfast ideas on the go. You can whip them up in no time and enjoy them as part of your keto breakfast cups. Plus, they make a fantastic addition to any keto brunch spread!

Ingredients

• 6 large eggs
• 1/2 cup basil pesto
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup diced bell peppers (optional)
• 1/4 cup cooked bacon bits (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
2. In a mixing bowl, whisk together the eggs, basil pesto, salt, and pepper until well combined.
3. Add the shredded mozzarella cheese to the egg mixture and stir until evenly distributed. If using, fold in the diced bell peppers and bacon bits.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
6. Let cool for a few minutes before removing from the tin. Enjoy warm or store in the fridge for a quick, easy low carb breakfast on the go!

Turkey and Cheddar Keto Egg Muffins: Eggs, diced turkey, sharp cheddar cheese.

Turkey and Cheddar Keto Egg Muffins are a delightful way to kickstart your morning. Packed with protein from the turkey and rich flavor from sharp cheddar cheese, these muffins are not only tasty but also super easy to make. They make a perfect addition to your lineup of low carb breakfasts, whether you’re eating at home or on the go.

With simple ingredients and minimal prep time, these muffins are great for meal prep. You can whip up a batch for your week ahead, making them an ideal choice for busy mornings. Enjoy them warm or cold, and feel free to mix in your favorite vegetables for an extra flavor boost!

Ingredients

• 6 large eggs
• 1 cup cooked turkey, diced
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
3. Stir in the diced turkey and shredded cheddar cheese.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and golden on top.
6. Allow to cool slightly before removing from the tin. Enjoy warm or store in the fridge for later!

Buffalo Chicken Keto Egg Muffins: Eggs, shredded buffalo chicken, blue cheese crumbles.

These Buffalo Chicken Keto Egg Muffins are a deliciously spicy twist on traditional egg muffins. Packed with shredded buffalo chicken and tangy blue cheese, they deliver a burst of flavor in every bite. Perfect for meal prep, these muffins make for a great low carb breakfast or snack that you can easily take on the go.

Simple to make, these muffins combine the satisfying richness of eggs with the heartiness of chicken and the kick of buffalo sauce. They’re the perfect representation of Keto breakfasts easy enough for a busy morning. Enjoy them with a sprinkle of fresh herbs or a side of veggies for a complete meal!

Ingredients

• 6 large eggs
• 1 cup shredded buffalo chicken
• 1/2 cup blue cheese crumbles
• 1/4 cup chopped green onions
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or oil for muffin tin

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
2. In a large bowl, whisk together the eggs, garlic powder, salt, and pepper until well combined.
3. Stir in the shredded buffalo chicken and green onions.
4. Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
5. Top each muffin with blue cheese crumbles.
6. Bake for 20-25 minutes, or until the egg muffins are set and slightly golden on the edges.
7. Allow to cool for a few minutes before removing them from the tin. Serve warm or store for later!

Steak and Pepper Keto Egg Muffins: Eggs, diced steak, bell peppers.

Steak and Pepper Keto Egg Muffins are a tasty way to kickstart your day. Combining fluffy eggs with hearty diced steak and vibrant bell peppers, these muffins are both satisfying and nutritious. They make for a perfect low carb breakfast on the go, ensuring you stay energized without compromising on flavor.

Easy to whip up, these egg muffins are a fantastic option for meal prep, allowing you to enjoy delicious keto breakfasts throughout the week. Each bite offers a savory blend of beef and vegetables, making them not just filling, but also a great way to add variety to your keto breakfast routine.

Ingredients

• 6 large eggs
• 1 cup cooked diced steak
• 1/2 cup bell peppers, diced (any colors)
• 1/4 cup shredded cheese (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for greasing)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a mixing bowl, whisk the eggs, salt, and pepper until well combined.
3. Add the diced steak and bell peppers into the egg mixture, stirring to combine.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. If desired, sprinkle shredded cheese on top of each muffin.
6. Bake for 20-25 minutes, or until the egg muffins are puffed and set in the center.
7. Allow to cool slightly before removing from the muffin tin. Serve warm or store for a quick low carb breakfast on the go!

Asparagus and Parmesan Keto Egg Muffins: Eggs, diced asparagus, grated Parmesan.

These Asparagus and Parmesan Keto Egg Muffins are a delightful way to enjoy a savory breakfast that’s both simple and satisfying. Combining fresh asparagus with rich Parmesan, these muffins pack a punch of flavor while keeping your carb count low. Perfect for busy mornings, they can also be enjoyed as a quick snack or part of a meal prep for the week.

The taste is a lovely balance of creamy eggs and nutty cheese, making these muffins a hit for anyone following keto or looking for low carb breakfast ideas. Plus, they’re incredibly easy to make, allowing you to whip up a batch in no time!

Ingredients

• 6 large eggs
• 1 cup diced asparagus
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. In a large bowl, whisk together the eggs and heavy cream until well combined.
3. Stir in the diced asparagus and grated Parmesan. Season with salt and pepper to taste.
4. Pour the egg mixture evenly into the prepared muffin tin.
5. Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
6. Let cool for a few minutes before removing from the tin. Serve warm or store in the fridge for a quick breakfast on the go!

Green Chile and Cheese Keto Egg Muffins: Eggs, diced green chiles, shredded pepper jack.

These Green Chile and Cheese Keto Egg Muffins are a delightful way to kickstart your morning! Bursting with flavor, the combination of eggs, diced green chiles, and shredded pepper jack cheese creates a savory treat that’s sure to please your taste buds. They’re perfect for anyone looking for a scrumptious low-carb breakfast option.

Not only do these Keto Breakfast Muffins pack a punch in flavor, but they’re also super easy to make. Just whip everything together, pour into muffin tins, and bake! These muffins are not only great for breakfast but also make for convenient Keto Egg Cups Breakfast that you can grab on the go. Enjoy them fresh out of the oven or store them for a quick snack later!

Ingredients

• 8 large eggs
• 1 cup shredded pepper jack cheese
• 1 cup diced green chiles (canned or fresh)
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
2. In a large bowl, whisk together the eggs, heavy cream, garlic powder, cumin, salt, and pepper until well combined.
3. Fold in the diced green chiles and shredded pepper jack cheese.
4. Divide the mixture evenly among the muffin cups, filling each about 2/3 full.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Allow to cool slightly before removing from the tin. Serve warm or store in an airtight container for later.

Cheeseburger Keto Egg Muffins: Eggs, ground beef, shredded cheddar, and pickles.

Cheeseburger Keto Egg Muffins are a delightful twist on the classic breakfast muffin that packs all the flavors of a cheeseburger into a convenient, low-carb package. These muffins are savory and satisfying, making them perfect for those busy mornings or as a tasty snack. The combination of eggs, ground beef, shredded cheddar, and pickles creates a mouthwatering taste that will make you forget you’re eating a keto-friendly meal.

What’s great about these muffins is how simple they are to whip up. You can prep them ahead of time, making them an ideal choice for easy low carb breakfast on the go. Whether you’re looking for Keto Breakfasts Easy or a quick Bariatric Breakfast, these muffins hit the spot!

Ingredients

• 6 large eggs
• 1 cup cooked ground beef
• 1 cup shredded cheddar cheese
• 1/4 cup diced pickles
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add in the cooked ground beef, shredded cheddar cheese, diced pickles, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing from the tin. Garnish with fresh parsley if desired.
7. Enjoy warm or store in the fridge for a quick, low carb breakfast option throughout the week!

Cajun Shrimp Keto Egg Muffins: Eggs, cooked shrimp, Cajun seasoning.

Cajun Shrimp Keto Egg Muffins are a tasty twist on traditional egg muffins, combining the rich flavors of shrimp with a spicy Cajun kick. These muffins are not only delicious but also packed with protein, making them a perfect option for Keto Breakfasts Easy or a quick meal on the go.

With just a few simple steps, you can whip up a batch of these satisfying muffins. They’re great for meal prep and fit right into your Low Carb Breakfast Ideas On The Go. Whether you serve them at brunch or grab one for a snack, these muffins are sure to please!

Ingredients

• 6 large eggs
• 1 cup cooked shrimp, chopped
• 1 teaspoon Cajun seasoning
• 1/2 cup bell pepper, diced
• 1/4 cup green onions, sliced
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Cooking oil or spray for muffin tin

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
2. In a large bowl, whisk together the eggs, Cajun seasoning, salt, and pepper until well combined.
3. Add the chopped shrimp, diced bell pepper, green onions, and cheese, stirring until everything is mixed evenly.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing from the tin. Enjoy warm or store them in the fridge for a quick Low Carb Egg Muffins option throughout the week!

Ranch Chicken Keto Egg Muffins: Eggs, shredded chicken, ranch seasoning, and cheese.

These Ranch Chicken Keto Egg Muffins are a delicious and easy option for a low-carb breakfast or snack. Packed with eggs, tender shredded chicken, and zesty ranch seasoning, they are bursting with flavor. Topped with cheese, these muffins are satisfying and perfect for meal prep. Enjoy them warm or cold, making them an ideal choice for a quick, easy low carb breakfast on the go.

Not only are these Keto Egg Muffins simple to whip up, but they also fit perfectly into your Keto meal plans. They can be made ahead of time and stored in the fridge, so you always have a tasty option on hand. Perfect for busy mornings or as a tasty addition to your keto brunch ideas!

Ingredients

• 6 large eggs
• 1 cup cooked shredded chicken
• 1/4 cup ranch seasoning
• 1 cup shredded cheese (cheddar or your choice)
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, ranch seasoning, salt, and pepper until well combined.
3. Add in the shredded chicken, cheese, and green onions. Mix until everything is evenly distributed.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.
6. Let them cool slightly before removing from the tin. Enjoy warm or store in an airtight container in the fridge for easy low carb breakfast on the go!

Bacon and Guacamole Keto Egg Muffins: Eggs, cooked bacon, dollop of guacamole.

Bacon and Guacamole Keto Egg Muffins are a delicious and satisfying option for your mornings. Packed with protein from eggs and crispy bacon, these muffins are perfect for anyone following a keto lifestyle. The addition of creamy guacamole adds a rich flavor that complements the savory elements beautifully.

These muffins are simple to prepare and can be made ahead of time, making them one of the best low carb breakfast ideas on the go. You can enjoy them for breakfast or as a quick snack. Whether you’re looking for keto breakfast muffins or easy low carb breakfast on the go, this recipe checks all the boxes!

Ingredients

• 6 large eggs
• 1 cup cooked bacon, chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup guacamole

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together the eggs, salt, pepper, and garlic powder until well combined.
3. Fold in the chopped bacon and shredded cheese.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
6. Remove from the oven and let cool for a few minutes. Top each muffin with a dollop of guacamole before serving.

Are Egg White Bites Compatible with Keto Diets Like Egg Muffins?

Egg white bites are a fantastic addition to keto diets, offering a low-carb, high-protein option. Packed with flavors and nutrients, they align perfectly with keto principles. For a quick and delicious meal, explore these easy egg white bites to keep your energy up while staying within your dietary goals.

Mushroom and Gruyere Keto Egg Muffins: Eggs, sautéed mushrooms, shredded Gruyere cheese.

Mushroom and Gruyere Keto Egg Muffins are a delicious option for anyone looking for easy low carb breakfast ideas. These muffins blend the earthy flavor of sautéed mushrooms with the rich, nutty taste of Gruyere cheese, creating a satisfying bite that’s perfect for breakfast or brunch. They are simple to make and can be prepared in advance, making them a go-to choice for busy mornings.

These muffins are not just tasty; they also fit perfectly into any keto meal plan. Packed with protein and healthy fats, they make for a great no carb breakfast. Plus, they are versatile enough to customize with your favorite herbs or additional ingredients. Enjoy these muffins on their own or pair them with breakfast bacon for a hearty meal!

Ingredients

• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1 cup mushrooms, sliced
• 1/2 cup green onions, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a skillet, sauté the mushrooms over medium heat until they are tender. Set aside.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Stir in the shredded Gruyere cheese, sautéed mushrooms, and green onions.
5. Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes or until the egg is set and the tops are lightly golden.
7. Let cool slightly before removing from the muffin tin. Serve warm or store in the fridge for a quick breakfast on the go.