Keto Egg Muffins

These Keto Eggs Muffins are super easy and quick to make! We love having these egg cups around for breakfasts and snacks. This recipe only takes 10 minutes to prepare and 30 minutes to bake. I like batch cooking these at the start of the week to have on hand for breakfasts on the go. 

What Makes This Recipe So Good?

• First off, having breakfast prepared and ready to go just makes life so much easier. 
• Secondly, these egg muffins are super filling. 
• Third, you can add as many vegetables as you would like to this recipe to help get your veggies in!
• We like to bulk prepare these and make them all week long. 
• If you like this recipe, you will also LOVE my Pizza Egg Muffins. 
• This recipe is naturally keto, low carb, paleo, Whole30, gluten free, dairy free and grain free friendly. 
• While this recipe is great for breakfasts, we also love having these egg muffins on hand for snacks too!

Ingredients:

• Eggs-I like pasture raised eggs. You can tell a difference in the color of the yolk!
• Peppers-I like green, red or yellow peppers for this recipe!
• Dill-If you have yet figured out dill is by far my favorite dried herb. It adds so much flavor to any dish! If you are not a big dill fan like me you can totally skip this ingredient.
• Red onion-I love red onions. They are my favorite! I like to add in some chopped red onion, while this is totally optional-I highly recommend. 
• Breakfast sausage-I love adding meat to my egg muffins. This is not a must but in my opinion adds so much flavor. I like getting my breakfast sausage from Butcher Box. Every month they sent me a box of the best quality of stuff right to my door. All of their meats and proteins are grass fed, wild caught and pasture raised. If you use my Butcher Box link, you can get free ground meat with your order every month. 

How To Make:

Step 1:

• Preheat the oven to 350 degrees F and crack all of the eggs in a bowl and whisk with the dill.

Step 2:

• Chop up your meat (if you are using any) and veggies. Fill up the muffin cups halfway with the egg mixture.

Step 3:

• Now, sprinkle in the meat and vegetables. 

Step 4:

• Bake in the oven for 30 minutes. Allow the muffins to set and cool prior to moving.

Frequently Asked Questions:

What Are Pasture Raised Eggs?

• Pasture raised eggs are eggs from chickens that were raised partially outside of a coup. When animals are crammed inside of a coup it affects the quality of their life which then affects the nutrients in them. This is why I prefer to buy pasture raised chicken too!

Can I Freeze Egg Muffins?

• Yes! These muffins will last in the freezer for up to 1 month.

How Can I Make These Egg Muffins Vegetarian?

• Just skip the meat part!

Can I Make These Egg Muffins With Bacon?

• Absolutely! 1 slice of bacon is enough for 2 muffins. 

How Can I Reheat?

• You can reheat in the microwave for 30 seconds or in the toaster oven for 5-10 minutes at 350 degrees F/ 

Chef’s Tips:

• Do not use paper muffin liners. I suggest using a silicone muffin pan! They are so much easier to clean and they won’t stick like they do with the paper liners. 

If you liked this recipe, you will LOVE:

• Whole30 Deviled Eggs
• Spinach Mushroom Frittata 
• Egg Frittata 
• Prosciutto Egg Cups

Egg Muffins

Course Breakfast, Snack

Cuisine American

Keyword easy, low carb, quick

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 muffins

Author Allianna Moximchalk

71kcal

Cost $2

Print Recipe Pin Recipe

Equipment

• ▢
  muffin pan I like a silicone muffin pan

Ingredients

• ▢ 12 eggs
• ▢ 1 cup peppers diced
• ▢ ¼ cup onion diced, optional
• ▢ 2 tablespoons dried dill
• ▢ 12 links breakfast sausage diced, optional

Instructions

• Preheat the oven to 350. Crack and whisk the eggs with the dill. Divide the egg batter up into the 12 muffin cups. Then sprinkle in the vegetables and optional breakfast sausage. Bake for 30 minutes.

  If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Notes

NOTE: I like to make a double batch of this recipe to make 24 muffins! I use this pan here.

I do not suggest using paper liners as the egg will stick. 

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

 

 

Egg muffins are the perfect breakfast for when you are on the go and need something quick and nutrient dense!

Serving: 1muffin | Calories: 71kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg

Tried this recipe?Tag me on instagram @alliannaskitchen!