Keto Egg Muffins — Best Low-Carb Breakfast Recipe (2024)

Savory, low-carb Keto Egg Muffins are a great quick-and-easy breakfast.

If you’re on a ketogenic diet or perhaps a low-carb diet then you might find that you run out of suitable options for filling, delicious and nutritious recipes.

This gluten-free, low-carb recipe is a good example of something that is easy to make and good for all the family to enjoy - especially for breakfast.

Eggs are staples in the Ketogenic diet because they’re extremely low-carb and high in protein.

They’re also versatile, so there’s a lot you can do with them.

This Keto-friendly recipe is an example of what you can do with the humble egg.

The recipe is also something that you can make in advance so you just whip one out when you fancy a Keto-friendly snack.

We promise you that even your friends and family not on any form of diet will love these keto egg muffins!

What You’ll Need

Making these takes just 20 minutes, including preparation and cooking time. It’s always best to be prepared!

It’s time to get down to your local supermarket and stock up on the following ingredients so you can make them whenever you’re ready.

You’ll need the following items and ingredients to make ten delicious muffins:

• A wire rack
• A muffin tray with at least 10 muffin slots
• Olive oil
• Sweet potato
• Cheddar cheese
• Crispy bacon
• Eggs
• Milk
• Salt and black pepper

How to Make Breakfast Egg Muffins

1. First, preheat your oven to 430°F/220°C (adjust accordingly if you have a fan or fan-assist).
2. Then, take a standard-size muffin tray (with room for at least 10 muffins) and lightly grease it with olive oil.
3. Next, it’s time to divide up your sweet potato, bacon, and cheese ingredients equally at the bottom of each muffin holder.
4. Crack your eggs into a generously sized mixing bowl. Add the milk, salt, and grind in the pepper Whisk the mixture until everything is blended well.
5. Next, you pour equal amounts of the mixture into each muffin holder on top of the ingredients that you’ve already placed so that each holder is approximately half full. If you have any mixture left over, just top up each muffin holder, but be careful not to go over the ¾ full mark because they'll expand when baking.
6. Now it’s time to bake! Place your muffins on a tray in the middle of the oven. Allow your muffins to bake until they are lightly brown around the edges. This will take approximately 12 to 14 minutes, depending on your oven speed.
7. Remove from the oven and allow to cool down on a wire rack (this should take two or three minutes).
8. Then, carefully run a butter knife lightly around each muffin holder. This should loosen up your muffins so you can remove them easily.
9. Serve your muffins warm, or enjoy them cool. It’s up to you!

Storage Instructions

These keto egg muffins are ideal for making in advance. Simply store them in the fridge or freeze them for use at a later date. Always allow them to cool right down before storing them, and place them in an airtight container before transferring them to your fridge or freezer. You can freeze breakfast egg muffins for up to one month and refrigerate them for up to three days.

Breakfast Egg Muffins Nutrition

Our recipe makes 10 breakfast egg muffins. One breakfast egg muffin contains the following nutrition:

• Calories: 152 kcal
• Protein: 10.4 grams
• Net Carbs: 2.3 grams (super low carb!)
• Fat: 10.9 grams

So there you have it!

There are a multitude of tasty options for egg muffins, and all are ideal for all the family, perfect for a tasty meal at breakfast, lunch, or dinner.

The possibilities are endless, and you can, of course, try your own combinations, change up your cheese, or switch out your bacon for a different Keto-friendly lean meat (turkey or ham make good substitutions).

All that’s left is for you to dig in...

📖 Recipe

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