• Skip to main content
  • Skip to primary sidebar
Here To Cook
menu icon
go to homepage
  • About
  • Recipe index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast

    Keto egg muffins

    Published: May 25, 2021 · Updated: May 25, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    These keto egg muffins are a delicious, easy, savory, low carb breakfast that you can make with a variety of fillings and is great for meal prep.

    A close up shot of a n egg muffin with spinach, red bell peppers and bacon bits on a small round plate, more muffins on the background.

    Ingredients and substitutes

    Eggs - Use large eggs at room temperature to make our keto egg muffins.

    Heavy cream - Heavy cream should be anywhere from 36-40% fat and at room temperature, of course.

    Cheese - I use grated parmesan cheese, but you can use cheddar cheese or mozzarella if you like them more.

    Bacon and veggies - As a filling for my egg muffin cups, I chose simple and delicious ingredients that fit together well. Bacon, bell peppers, and spinach can all be enjoyed on a low carb diet! Just make sure that you use sugar-free bacon.

    Seasoning - You need only salt and cracked black pepper to make this breakfast egg recipe. However, you can add other spices to bring more flavor to the dish. Taco seasoning, chili flakes, onion powder, garlic powder, or a pinch of cayenne pepper; the choice is yours!

    Step by step instructions

    Preheat the oven to 370F (185C) and line the muffin pan with 9 muffin liners. 

    Sautee the veggies in a little bit of olive oil over a medium heat until softened. When done, remove onto a plate.

    Then, cook the bacon until golden brown and crisp. When done, remove onto a paper towel to cool down. When safe to handle, crumble.

    4 images collage picture showing how to make keto egg muffins.

    Put the eggs, heavy cream, parmesan cheese in a large bowl. Season with salt and pepper and whisk well.

    Add the vegetables and bacon and whisk until incorporated. Divide the mixture between the muffin liners (around ⅓ cup each) and bake for 13-15 minutes or until set and golden on the top.

    Remove from the oven and let cool down to warm before serving.

    Filling variations

    I already covered that I use bacon bits and veggies, like bell peppers and spinach, for my keto breakfast muffins, but that's not the only way you can make this recipe.

    Ground beef and taco seasoning - Cook up some ground beef with taco seasoning and add it to your egg mixture before dividing it between muffin liners and baking.

    Mediterranean vibes - Add some chopped olives, sun-dried tomatoes, and feta crumbs to the egg mixture.

    Shrimps - Seafood lovers can add pre-cooked baby shrimps.

    Veggies - Use finely chopped, broccoli, zucchini, asparagus, tomatoes, and mushrooms to add more vegetables to your diet. However, I would recommend searing the veggies in a little bit of olive oil with some salt before adding them to the muffin's batter to make sure that they will cook through and be seasoned to deliciousness.

    A had holding an egg muffin with spinach, red bell pepper and bacon bits, one bite taken.

    Serving ideas

    These egg cups can be served on their own or with other dishes. I love to serve them with some KETO BROCCOLI SALAD or KETO COLESLAW; these combinations make a perfect lunch in my opinion. Another way to devour my low carb keto egg cups is to serve them with some soup in place of bread. My personal favorites are KETO CAULIFLOWER SOUP and CREAMY KETO BUTTERNUT SQUASH SOUP RECIPE.

    Carbs in keto egg muffins

    This easy keto breakfast is not only delicious but low in carbs. The recipe will make 9 muffins with only around 2g net carbs per muffin.

    FAQ

    Why are my egg muffins rising too high while baking?

    A too-high temperature in the oven can make your muffins rising too high. All ovens are different and 370F in your oven may be different to 370F in another oven. If your muffins rose too high, try to decrease the temperature by 10-20F and add 5 minutes to your baking time next time.

    How to prevent egg muffins from collapsing?

    After the muffins are fully baked, turn off the oven and crack the door open. Let them sit like this in the oven for 10 minutes to cool down slowly. Then, remove them from the oven and let them cool down in the muffin tins until just warm.

    How to store egg muffins?

    Store completely cooled muffins in an air-tight container in the fridge for up to 5 days.

    More low carb recipes

    3 INGREDIENT KETO CLOUD BREAD RECIPE

    KETO DINNER ROLLS

    SPICY BACON FRITTATA

    Freshly baked egg muffins on a small round plate.

    Keto egg muffins

    These keto egg muffins are a delicious, easy, savory, low carb breakfast that you can make with a variety of fillings and is great for meal prep.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Breakfast, Lunch
    Cuisine: American
    Keyword: Breakfast muffins, Egg muffins, Gluten-free muffins, Keto muffins
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 9 muffins
    Calories: 120kcal
    Author: Anna

    Equipment

    • Muffin pan

    Ingredients

    • 6 large eggs
    • ⅓ cup 75g heavy cream
    • ¼ cup 30g grated parmesan cheese
    • 4 slices bacon
    • 1 small 140g red bell pepper seeds removed and cubed
    • 1 cup 35g baby spinach packed
    • Black pepper to taste
    • Salt to taste
    • Olive oil for frying

    Instructions

    • Preheat the oven to 370F (185C) and line the muffin pan with 9 muffin liners. Set aside.
    • Heat a little bit of oil in a non-stick skillet over a medium heat. When hot, add the bell pepper, season with salt and pepper, and cook until softened. Then, add the spinach and cook for one more minute. Remove from the heat into a bowl or onto a plate to cool down a little bit.
    • To the same skillet, add the bacon and cook until golden brown and crisp. When done, remove onto a paper towel to cool down. When safe to handle, crumble.
    • Put the eggs, heavy cream, parmesan cheese in a large bowl. Season with salt and pepper, then whisk well.
    • Add the vegetables and bacon and whisk until incorporated. Divide the mixture between the muffin liners (around ⅓ cup/each) and bake for around 15 minutes or until set and golden on the top.
    • Remove from the oven and let cool down to warm before serving.

    Notes

    NET CARBS: 2g
    Nutrition Facts
    Keto egg muffins
    Amount Per Serving (1 muffin)
    Calories 120 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Potassium 128mg4%
    Carbohydrates 2g1%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 1181IU24%
    Vitamin C 21mg25%
    Calcium 56mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

    You may also like

    1. Close up shot of a small round plate with cloud bread rolls on it.
      3 ingredient keto cloud bread recipe
    2. Close up overhead shot of a bowl with Zuppa Toscana soup with ground beef, carrots, cauliflower garnished with lime wedge, cilantro leaves and shredded cheese.
      Healthy keto Zuppa Toscana soup
    3. Close up shot of zucchini fritters on a round beige plate garnished with sour cream, chopped green onions and ground black pepper.
      Keto zucchini fritters with bacon
    4. Close up shot of a owl with two sandwiches made with low carb bread, cheese, salami and spinach.
      Microwave keto bread
    « Microwave keto bread
    Keto chicken salad »
    457 shares
    • Share391
    • Tweet

    Reader Interactions

    Comments

    1. Daria

      June 20, 2021 at 11:34 am

      5 stars
      These muffins made a delicious savory breakfast!

      Reply
      • Anna

        June 20, 2021 at 8:14 pm

        Amazing!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of an author of Here to cook food blog.

    Hey there! My name is Anna and I am here to cook healthy meals that taste delicious. Here you’ll find low carb high fat, keto, paleo recipes for any occasion! Read More

    Popular posts

    • Keto-Friendly Cottage Cheese Pancakes
    • Low Carb Chia Crackers
    • Easy keto cheesecake bites
    • Lemon butter chicken

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Here to cook