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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!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 Muffins
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: 440IU | Vitamin C: 0.5mg | Calcium: 68mg | Iron: 0.9mg
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