Keto egg muffins for breakfast stuffed with your favorite meats and veggies. Bacon, sausage, peppers and onions mixed with cheesy egg muffins. Pop these in the oven and have breakfast ready in 30 minutes or less. Also a great on the go meal or meal prep idea for those with little time.
The Best Keto Egg Muffins
- Super low carb and perfect for the keto diet.
- Make ahead or even meal prep these. They are perfect for now or later.
- Bacon, cheese and green pepper is super delicious!
How To Make Keto Egg Muffins-Step By Step
- Start off by choosing what you’re going to add into your egg muffins. This is important, see below in the tips why.
- You have 2 options with how to add your fillings. The easiest is to add before you pour the egg and the second is after. I used silicone muffins cups but regular paper is fine or even a non-stick muffin pan.
- When pouring the egg be sure to leave a little room at the top. Eggs will rise slightly.
- Bake at 350F for 20 minutes allowing them to cool a little when pulled from the oven. They won’t fall apart or anything they will just be too hot to handle.
Helpful Recipe Tips
- If you don’t use any filling or simply use cheese only, the keto egg muffins will wither. I can’t tell you why because I simply don’t know. I baked a few with different fillings and some with only cheese and egg. All the cheese and egg ones withered.
- Over baking is very possible and bound to happen with some, so keep a close eye. The egg will become much drier if you over bake them.
- The filling to egg ratio seems to work best 1:1. Filling your muffin liners then pouring the egg to the top of the filling and not over keeps the taste better. Not to mention the overall look will be far more appealing since the egg won’t push the filling to the bottom.
Variations
The options are rather endless and you can get very creative with these. I am pretty simple with mine. Basics always come out delicious but sometimes a little change is cool. Here are a few.
- Bacon, egg and cheese
- Spinach, chopped artichokes and cheese
- Meatlover’s (bacon, sausage, ham, cheese)
- Chorizo, tomatoes and peppers
- Bacon and green peppers (the recipe below)
- Ham and cheddar
Macros
Below is the full national breakdown of my keto egg muffins. For a base I used green peppers, bacon and cheese to measure. All nutrition facts done via Cronometer.
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Keto egg muffins
Keto egg muffins for breakfast stuffed with your favorite meats and veggies. Bacon, sausage, peppers and onions mixed with cheesy egg muffins. Pop these in the oven and have breakfast ready in 30 minutes or less. Also a great on the go meal or meal prep idea for those with little time.
Prep Time5 mins
Cook Time20 mins
0 mins
Servings: 7 muffins
Calories: 86kcal
Equipment
- muffin liners
- non-stick muffin pan
Ingredients
- 6 large egg
- 1/2-1 teaspoon salt
- 1/4 teaspoon fine ground black pepper
- 1/2 green bell pepper
- 1/2 cup bacon bits 9 TB total
- 1/4 cup shredded sharp cheese
Instructions
- Preheat oven to 350°F
- If you don't buy real bacon bits, simply start out by cooking your bacon and chopping it up
- Chop up green bell pepper as well
- Mix eggs and season with salt and pepper
- pour your filling into the muffin pan or the muffin liners. 1 TB bacon bits each muffin
- top off with beaten eggs you made and seasoned. You can mix the egg and fillings up but isn't needed.
- place in oven for 20 minutes then remove. Keep a close eye. If your oven runs hot check at 15 minutes and you can check for doneness using the toothpick test as well
Video
Notes
Helpful Recipe Tips
- If you don't use any filling or simply use cheese only, the keto egg muffins will wither. I can't tell you why because I simply don't know. I baked a few with different fillings and some with only cheese and egg. All the cheese and egg ones withered.
- Over baking is very possible and bound to happen with some, so keep a close eye. The egg will become much drier if you over bake them.
- The filling to egg ratio seems to work best 1:1. Filling your muffin liners then pouring the egg to the top of the filling and not over keeps the taste better. Not to mention the overall look will be far more appealing since the egg won't push the filling to the bottom.
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