3 bitten keto egg muffins
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Keto Egg Muffins, 3 Ways!

These keto egg muffins are the answer to your “I want to sleep a little longer” blues! 3 low carb breakfast variations: vegetarian, bacon and sausage, so you'll never get tired of these tasty treats!
Course Breakfast
Cuisine American
Keyword carbs in egg muffins, how do i make keto egg muffins, how many carbs in egg muffins, keto egg muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 236kcal
Author Lindsey

Ingredients

Base:

  • 12 Large Eggs
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Salt
  • Dash of Pepper

Bacon + Cheddar

  • 12 oz Bacon sliced and cut into ¼” pieces
  • 1/2 Cup Onions chopped
  • 1/2 Cup Cheddar Cheese shredded

Fajita

  • 12 Oz Breakfast Sausage no sugar added + casing removed
  • 1 Tablespoon Vegetable Oil
  • 1/2 Red Bell Pepper chopped
  • 1/2 Cup Yellow Onion chopped
  • 1 Tablespoon Low Carb Taco Seasoning or no sugar added taco seasoning
  • 1/2 Cup Pepper Jack Cheese shredded

Veggie:

  • 2 Tablespoons Vegetable Oil
  • 1/2 Cup Yellow Onion chopped
  • 3 Cups Spinach or Kale chopped I used a combo
  • 1/2 Cup Cherry Tomatoes sliced
  • 1/2 Cup Mozzarella Cheese shredded

Instructions

Bacon + Cheddar:

  • Preheat oven to 350 F and grease a muffin tin with cooking spray.
  • Add bacon to a skillet and cook through.
  • Move to paper towel lined plate.
  • Remove all but 1 tablespoon of bacon fat, and add onion to saute until translucent.
  • Meanwhile, combine eggs, heavy cream, salt and pepper in a bowl.
  • Stir in cheese, bacon and onions.
  • Pour mixture into prepared muffin tins
  • Bake in the oven for 20-25 minutes, or until the center is set.
  • Serve warm and enjoy!

Fajita

  • Preheat oven to 350 F and grease a muffin tin with cooking spray.
  • Add breakfast sausage to a skillet and cook while breaking it up with the back of your spoon. Cook until the sausage is no longer pink.
  • Move to paper towel lined plate.
  • Carefully clean the skillet with a paper towel and add 1 tablespoon of veggie oil.
  • Add onion and bell pepper and saute until the onion is translucent.
  • Meanwhile, combine eggs, heavy cream, salt, pepper and low carb taco seasoning in a bowl.
  • Stir in cheese, sausage and veggies.
  • Pour mixture into prepared muffin tins.
  • Bake in the oven for 20-25 minutes, or until the center is set.
  • Serve warm and enjoy!

Veggie:

  • Preheat oven to 350 F and grease a muffin tin with cooking spray.
  • Add 2 tablespoons vegetable oil.
  • Add onion and cook until translucent.
  • Add spinach and/or kale, and cook until wilted. You may need to do this in batches depending on your pan size.
  • Meanwhile, combine eggs, heavy cream, salt and pepper in a bowl.
  • Stir in cheese, cooked veggies, and sliced tomatoes.
  • Pour mixture into prepared muffin tins
  • Bake in the oven for 20-25 minutes, or until the center is set.
  • Serve warm and enjoy!

Notes

This recipe stores beautifully in the freezer!
 
The nutritional information is based off 1 of the BACON+ CHEDDAR egg muffins, if you make 12 muffins from this recipe. The other variations will have different slightly different nutritional breakdowns.

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 380mg | Potassium: 138mg | Fiber: 0g | Sugar: 0g | Vitamin A: 8.8% | Vitamin C: 0.6% | Calcium: 6.8% | Iron: 5.1%