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Keto egg muffins stacked on a plate
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5 from 1 vote

Egg Muffins

Egg muffins are the perfect breakfast for when you are on the go and need something quick and nutrient dense!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Servings: 12 muffins
Calories: 71kcal
Author: Allianna Moximchalk
Cost: $2

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 degrees F. 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.

Notes

Storage: This recipe can be stored in the refrigerator for up to 5 days in an air tight container. 
Nutrition: The nutrition on this recipe is an estimate and the calorie count is not guaranteed.  It is based on 12 servings.
Serving Size: This recipe should yield 12 servings. 
 
 

Nutrition

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