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.
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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.
Nutrition
Calories: 86kcal
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